Simple Spring Vegetable Soup Recipes

SIMPLE SPRING VEGETABLE SOUP

Steps:

• In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
• Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.

SPRING VEGETABLE SOUP

Steps:

• Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
• Stir in stock; simmer, uncovered, 15 minutes.
• Add pasta; simmer, uncovered until just tender. Stir in parsley.

SPRING VEGETABLE SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
• Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

SPRING VEGETABLE SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
• Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
• Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
• Nutrition Information
• Per serving:
• Calories: 136
• Total fat: 4g
• Protein: 5g
• Fiber: 5g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 111mg

SPRING VEGETABLE SOUP

Steps:

• In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
• Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
• Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
• Stir in asparagus & peas, then cook & stir until thickened & bubbly.
• Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
• Stir in the mint.
• To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

LITE AND EASY SPRING VEGETABLE SOUP

Steps:

• Lightly spray a large saucepan with oil.
• Over medium heat saute the onion, garlic and mushrooms, stirring for apprx 3 minutes.
• Add Broth,potatoes, carrots and salt, bring to a boil, cover and simmer 5 minutes.
• Add Thyme,asparagus,beans and chili flakes.
• Cover and cook a further 5 minutes or until the vegetables are cooked.
• To serve spoon into bowls and add some shaved parmesan cheese on top if desired.