Spring Vegetable Soup Recipes

FRENCH SPRING SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
• Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
• Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

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-FARRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
• Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
• Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.

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.

SPRING VEGETABLE SOUP

Steps:

• Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.

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