SPRING VEGETABLE SOUP RECIPES
SPRING VEGETABLE SOUP RECIPE | MYRECIPES
Use vegetable stock instead of chicken stock to make this a vegetarian dish.
Provided by Katie Workman
Total Time 45 minutes
Yield Serves 4 (serving size: about 2 cups soup and about 1 1/2 teaspoons cheese)
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.
- Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.
Nutrition Facts : Calories 340 calories, CarbohydrateContent 48 g, CholesterolContent 3 mg, FatContent 9.1 g, FiberContent 11 g, ProteinContent 19 g, SaturatedFatContent 1.7 g, SodiumContent 616 mg, SugarContent 9 g
SPRING VEGETABLE SOUP RECIPE - FOOD.COM
Make and share this Spring Vegetable Soup recipe from Food.com.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 118.6, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 42.5, CarbohydrateContent 20.7, FiberContent 2.9, SugarContent 5.1, ProteinContent 4
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