Our solution? A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes.
We combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, yet fresh and filling.
If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.Start to finish: 30 minutes
1 tablespoon olive oil
1/4 cup chopped shallots
3 cloves garlic, minced
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
6 cups low-sodium chicken broth
1 bunch asparagus, cut into 1-inch pieces
3 tablespoons chopped fresh thyme
16 ounces frozen baby corn
Salt and ground black pepper
In large stockpot over medium, heat oil. Add shallots, garlic, onion, carrots and celery. Cook until onion is tender and translucent, 6 to 7 minutes. Add chicken broth and bring to simmer. Add asparagus, thyme and corn, then cook just until asparagus is tender, 4 to 5 minutes. Season with salt and pepper.
Nutrition information per serving: 130 calories; 30 calories from fat (23 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 22 g carbohydrate; 4 g fiber; 9 g sugar; 6 g protein; 280 mg sodium.