Fighting a cold or looking for a gut reset (because you've been eating too much pasta, like us?!)? Make this warming and satisfying Spring Veggie Soup by our favorite, Marianna Velasquez. Our Roasted Tomato Onion Salsa bring a depth of flavor to the soup and a light kick from Smoked Chipotle Chilies from Fire Tongue Farm.

30 minutes

Serves 4

Ingredients

1 fennel bulb, chopped

1 cup carrots, diced

1/2 cup of Roasted Tomato Onion Salsa

Chicken broth, 2 pints

1 cup asparagus, chopped

1 cup sugar snapped peas, chopped

Salt and Pepper 

Olive Oil

Preparation

1. Add a drizzle of olive oil to a dutch oven. Warm on medium. Add fennel and sweat until translucent, approx 5 minutes. 
2. Add carrots, stir to combine
3. Add Salsa and chicken broth, bringing to a boil
4. Once carrots are tender add asparagus and sugar snapped peas and simmer on low until asparagus is tender. Season with salt and pepper. 
5. Serve with fresh herbs and crusty bread!