Spring Vegetable Soup

This is such a tasty filling vegetable soup,  however what’s great is is also quite light! No cream in sight in this easy Spring Vegetable Soup!

When I make it I  tend to make a big batch I then freeze it in portions.

I can then take it to work for lunch at my desk! It so beats a sandwich, filling and full of those all important vegetables.

I sometimes eat in with a granary roll, or crisp-breads – yum 

Five a day is the aim the NHS suggests this, however  recently,  I’ve heard it’s even higher?  

Well this soup will certainly help get the fibre in.

It also tastes really good too – it’s easypesylemonsqueezy and there are 10 different veggies in the recipe

• white onion
• leeks
• celery
• mushrooms
• potato
• carrots 
• spring onions
• green beans
• courgettes
• asparagus

See 10!! Now that’s a lot! 

Ingredients for your vegetable soup

How lovely and fresh do all those vegetables look?

Yes there’s a bit of peeling and chopping but trust me it’s such a good soup 

Feel free to play around with it, I’m sure there are more that would work well?

All the recipe ingredients are listed at the bottom of this post together with the easy method

Enjoy and let me know if you try this vegetable soup and leave me a comment if you do

Other Healthy Soups 

One of my other fave soups is my Roasted Butternut Squash one go have a look!

Another one is my lovely simple Minestrone Soup

Again packed with veggies 

Slimming Group 

I have a closed group on Facebook for Slimming Style Recipes if you’re interested called Easy Peasy Slimming Recipes.

Just use the join button if you like real home cooked tasty easy food!!

It’s full of lovely ideas!

I never compromise on flavour and always use fresh produce – not funny fancy ingredients 

Thanks

Clare  x

Easy Spring Vegetable Soup

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 3

Calories: 255kcal

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A dekicous light soup bursting with lovely veggies and flavour

Ingredients

• 1 Tablespoons olive oil / or fry light - 1 cal spray
• 1 clove garlic crushed
• 1 white onion diced
• 2 leeks sliced into 1cm slices
• 100 g button mushrooms halved
• 1 large potato peeled and cubed
• 2 carrots sliced into rounds - thinly
• 3 sticks celery chopped into 1cm slices
• 1 bunch spring onions chopped into 2cm pieces
• 100 g green beans sliced
• 2 vegetable stock cubes 2 Pints water
• 2 courgettes sliced in 1cm rounds
• 100 g asparagus chopped into 2cm pieces
• 60 g spaghetti broken into approx. 4cm pieces

Instructions

• In a large pan add the olive oil and garlic, together with the onion, leeks, celery, spring onions & mushrooms. Fry for 10 minutes stirring.
• Next add potato, carrots, beans and continue frying for 5 minutes.
• Make the stock by adding the cubes to 2 pints boiling water. Add this vegetable stock to the pan, bring to the boil and reduce to a simmer for 12-15 minutes.
• Then add the courgettes, asparagus and broken spaghetti, simmer for a further 10 minutes or until the veg are tender and the spaghetti is soft.

Notes

*** All nutritional information is approximate and intended as a guide 

Nutrition

Nutrition Facts

Easy Spring Vegetable Soup

Amount per Serving

Calories

255

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

519

mg

23

%

Potassium

 

1244

mg

36

%

Carbohydrates

 

53

g

18

%

Fiber

 

9

g

38

%

Sugar

 

13

g

14

%

Protein

 

10

g

20

%

Vitamin A

 

8586

IU

172

%

Vitamin C

 

57

mg

69

%

Calcium

 

118

mg

12

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.