Spring vegetable soup
Spring vegetable soup is a light and nutritious dish featuring leeks, zucchini, potatoes, and peas in a rich chicken gravy. It is perfectly simmered for a comforting meal that celebrates fresh spring produce.
Cook time 25 min
Prep time 20 min
Ingredients:
1 tbsp olive oil1 leek
1 stalk
2 zucchini
2 cups potatoes
3 cups chicken gravy
1 cup peas
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.
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.
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!
Spring vegetable soup FAQ:
Simmer the soup for about 20 minutes or until the potatoes and zucchinis are tender.
Yes, you can substitute chicken gravy with vegetable broth for a vegetarian version of the soup. Adjust seasoning as needed.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
The vegetables are done when the potatoes and zucchinis are tender when pierced with a fork, usually after about 20 minutes of simmering.
Yes, you can use frozen peas. Just add them to the pot for about 5 minutes until they are heated through.
Cooking 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.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 7g
Carbohydrates 40g
Fiber 6g
Sugar 8g
Fat 8g
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