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Spring Vegetable Soup

Spring Vegetable Soup – such a tasty filling soup but also quite light. I tend to make a big batch and I take it to work for lunch at my desk!


Clare  x


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

Preparation Method

  1. In a large pan add the olive oil and garlic, together with the onion, leeks, celery, spring onions & mushrooms. Fry for 10 minutes stirring.
  2. Next add potato, carrots, beans and continue frying for 5 minutes.
  3. 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.
  4. 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.

May not be the sexiest soup in the world but it is fresh, healthy & filling!


Paula J says:
Loved this last year and been waiting for spring to come again! Must make this soon xx