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Healthy Spring Potato & Asparagus Stew

A light and nourishing vegetable stew featuring tender potatoes, fresh asparagus, herbs, and a bright lemony broth perfect for spring meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Spring
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 4 Yukon Gold potatoes diced
  • 1 bunch asparagus trimmed and cut
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Large soup pot
  • Cutting board
  • Chef knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and cook until soft and translucent.
  3. Stir in garlic and carrots and cook until fragrant.
  4. Add diced potatoes and mix well.
  5. Pour in vegetable broth and water and stir in thyme, oregano, salt, and pepper.
  6. Bring to a boil then reduce heat and simmer for 15 minutes.
  7. Add asparagus and cook another 5–7 minutes until tender.
  8. Stir in lemon juice and parsley before serving.

Notes

For extra protein, add white beans or chickpeas during the last 10 minutes of cooking.