Spring Vegetable Soup Recipe

Make this nutritional and hearty Spring vegetable soup.Using fresh early spring vegetables, carrots,leeks,celery,potatoes and peas.Ideal to serve for lunch or dinner on these cold Spring days.

Serves 4

Ingredients

1 Litre vegetable stock

1 onion,finely chopped

100 grams carrots,trimmed and chopped

1 stick of celery,finely sliced

4 leeks,trimmed and chopped

250 grams baby new potatoes,quartered

100 grams fresh or frozen peas

2 cloves garlic,peeled and sliced

1 teaspoon mixed herbs

1/2 teaspoon salt

1/2 teaspoon pepper

Method

1.Bring to boil the vegetable stock in a large pan.Add carrots,leeks,celery,onion,cloves of garlic,mixed herbs,salt and pepper.Return to boil,then add the baby potatoes.

Simmer gently for about 12-15 minutes or until the vegetables are soft.

2.Add the peas, so just below the level of the vegetable stock and simmer for another 5 minutes.

3.Spoon soup, into warm bowls and serve with fresh crusty bread.

Enjoy !