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  • Vegan Strong

Spring Minestrone Soup


1 tablespoon of olive oil

1 large sweet onion chopped

1 medium fennel chopped

2 cloves of garlic finely chopped

1 pound of asparagus

6 cups vegetable broth

1 tablespoon of dill weed

3 cups of kale, stems removed and leaves chopped

1 tablespoon of lemon juice

1 teaspoon of salt

½ tsp black pepper


  1. In a large pot over medium-high heat, add the olive oil and onions, sauté for 5 minutes.

  2. Add the fennel, garlic, and asparagus, then sauté for another minute.

  3. Add broth, dill, salt, pepper and lemon juice.

  4. Bring to a boil and simmer for 15 minutes so that the vegetables are tender.

  5. Add kale and continue cooking for 5 minutes.

Makes 4 servings.

Nutrition per serving: 100 calories, 14g carbohydrates, 5.5g fat, 5.2g protein


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