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Spring Vegetable Soup Recipe

Spring Vegetable Soup Recipe

Posted by Jennifer | February 24, 2018

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


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


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 !  






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