Garden Vegetable Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 tbsp extra virgin olive oil
  • 2 cup chopped leeks
  • 4 clove garlic minced
  • 1 tsp sea salt
  • 2 cup carrots peeled & sliced thinly
  • 2 cup fresh green beans cut in half
  • 8 cup vegetable broth
  • 4 cup chopped tomatoes
  • 1 1/2 cup mushrooms chopped
  • 1 cup asparagus cut diagonal 3/4 inch pieces
  • 2-4 lemons


  • Heat oil in large soup pot over medium heat. Add leek, garlic and salt and sauté until soft, about 3-4 minutes. Add carrots and green beans and cook for another 3 minutes.
  • Add vegetable stock and bring to a boil. Reduce to a simmer and add tomatoes, and mushrooms. Cook for 15 minutes, simmering on low heat. Add asparagus and half of the basil and parsley and cook for 2 minutes.
  • Remove from heat and distribute into each serving bowl, squeezing a generous amount of fresh lemon juice over each bowl and garnishing with the remaining basil and parsley.