Spring vegetable soup
Savor the freshness of spring with this delightful Spring Vegetable Soup! Made with vibrant leeks, celery, zucchini, potatoes, and peas, simmered in savory chicken gravy and a touch of olive oil for a light and nourishing meal. Perfect for a wholesome lunch or dinner.
- 07 Jun 2025
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Spring vegetable soup is a refreshing and nutritious dish perfect for welcoming the warmer days of spring. Packed with seasonal vegetables, it offers a burst of flavors and colors that's both satisfying and healthy. This recipe combines the mild sweetness of leeks with the earthy taste of zucchini, the creaminess of potatoes, and the richness of chicken gravy, creating a balanced and comforting meal.
Ingredients:
Instructions:
- Begin by prepping your vegetables. Thinly slice the leek (both white and light green parts), chop the celery, dice the zucchinis and potatoes.
- Heat the olive oil in a large pot over medium heat.
- Add the sliced leek and chopped celery. Sauté them for about 5-7 minutes until they become tender and fragrant.
3. Adding Vegetables:
- Add the diced zucchinis and potatoes to the pot. Stir well to mix with the sautéed leek and celery.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes and zucchinis are tender.
- Add the peas to the pot and cook for an additional 5 minutes, or until they are heated through. If using fresh peas, they may need a couple more minutes to become tender.
- Season the soup with salt and pepper to taste.
- If desired, garnish with fresh herbs such as parsley or dill for an added touch of flavor and color.
- Ladle the soup into bowls and serve hot. Enjoy your delicious and nutritious spring vegetable soup!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips:
- When cleaning the leek, be sure to rinse it thoroughly to remove any dirt hidden between the layers.
- Cut all vegetables roughly the same size to ensure they cook evenly.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- Add a handful of fresh herbs like parsley or dill at the end of cooking to add a fresh pop of flavor.
- If you prefer a thicker consistency, use an immersion blender to partially blend the soup to your desired thickness.
- Season the soup generously with salt and pepper to enhance the natural flavors of the vegetables.
This spring vegetable soup is a perfect way to celebrate the fresh produce of the season. With its vibrant flavors and wholesome ingredients, it’s sure to become a favorite in your household. Enjoy it as a light lunch or a lovely starter to a larger meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 16% |
| Sugar 8g | 8% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.62g | 5% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 44mg | 8% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 2.68mg | 17% |
| Vitamin B6 0.68mg | 40% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 58% |
| Vitamin E 0.85mg | 6% |
| Vitamin K 45ug | 39% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 2.80mg | 25% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 990mg | 29% |
| Selenium, Se 2.10ug | 4% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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