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Spring Vegetable Soup

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 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! 

 

spring vegetable soup

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

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

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

Roasted Butternut Squash & Tomato Soup

Another one is my lovely simple minestrone soup

Easy Minestrone Soup

All those lovely veg!

Thanks

Clare  x

Ingredients

  • 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!

Comments

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