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spring vegetable soup

Easy Spring Vegetable Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 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.