SPRING VEGETABLE SOUP
Make and share this Spring Vegetable Soup recipe from Food.com.
Provided by Tracey_B
Categories Clear Soup
Time 35m
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.
SPRING VEGETABLE SOUP
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Provided by Emily Weinstein
Categories dinner, lunch, quick
Time 30m
Yield About 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 4 grams
SPRING VEGETABLE SOUP
It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.
Provided by SWEETIEBRITZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g
SPRING VEGETABLE SOUP
When served in bread bowls, this soup has great presentation, & the taste is great no matter how it's served! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
- Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
- Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
- Stir in asparagus & peas, then cook & stir until thickened & bubbly.
- Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
- Stir in the mint.
- To serve, ladle soup into bread bowls or, less fancy, serve with French bread.
Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Sodium 36, Carbohydrate 32.7, Fiber 4.3, Sugar 4.7, Protein 5
SPRING VEGETABLE SOUP
My mind generally goes to soup in the cold winter months, with the possible exception of Gazpacho and Vichyssoise, but this Spring Vegetable Soup bridges that gap wonderfully using fresh early spring vegetables and herbs in a healthy and delicious combination.
Provided by salamandercookshop
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large stock pot and add the leek, potato and celery and sweat for about 5 minutes with the lid on, stirring occasionally to make sure they donât stick to the bottom of the pan.
- Add the peas, herbs and spinach with 200ml of the stock and boil until the spinach has completely wilted. Add the rest of the stock and bring to the boil.
- Simmer for about 10 minutes or until the potato is cooked through.
- Let the soup cool a little and then blend until smooth. Add the lemon juice.
- Season with salt and pepper and a little freshly grated nutmeg to taste.
- Gently reheat and add the crème fraiche before serving.
- If you have any chive flowers in your garden this soup looks wonderful garnished with them, and it adds a great punch of chive flavour!
SPRING VEGETABLE SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
- Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
- Nutrition Information
- Per serving:
- Calories: 136
- Total fat: 4g
- Protein: 5g
- Fiber: 5g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 111mg
SPRING BARLEY SOUP
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Provided by Ali Slagle
Categories soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)
SIMPLE SPRING VEGETABLE SOUP
Bright and full of nutritious veggies, this easy to make soup is a great way to enjoy fresh spring vegetables
Provided by Martha Stewart
Categories Soup Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
- Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.
Nutrition Facts : Calories 268 g, Fat 7 g, Fiber 5 g, Protein 11 g
SPRING VEGETABLE SOUP WITH PESTO
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
- Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
- Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
- Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
- Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g
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Author Cassandra TalmadgePublished 2016-04-03Estimated Reading Time 6 mins
- HEALTHY ZUCCHINI AVOCADO SOUP. Nutrition (per 1.5 cup serving): 126 calories, 10 g fat (2 g saturated), 136 mg sodium, 9 g carbs, 3 g fiber, 4 g sugar, 2 g protein.
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