Spring Vegetable Soup
"I love making this when leeks are cheap. It will freeze well and tastes great! From a really old newspaper clipping."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 leek, white section finely sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 large potato, peeled and diced
- 1 (440 g) can tomatoes
- 1 1⁄4 liters vegetable stock
- 200 g green beans (frozen or fresh)
- salt and pepper
- 2 tablespoons flat leaf parsley, chopped
- 30 g baby spinach leaves, shredded finely (large handful)
directions
- Heat oil in a large saucepan and cook leek about 3 minutes until softened.
- Add the carrot and celery, cook 5 minutes.
- Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
- Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
- Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.
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Reviews
-
Excellent! My DH and I loved this soup and will definitely make it again. The only changes I made were using a bunch of scallions instead of a leek and basil instead of parsley simply because I forgot to place them on my grocery list. We enjoyed the finish the wilted spinich gave to the dish. I served this soup with crusty bread, which we used to soak up every last drop! Thank you very much for a delicious recipe!
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Another winner. The only thing I did different was to blend with my stick blender before serving. Still added the shredded spinach on the top though. For a change today I added in some chopped bacon and simmered before serving. Thanks for a 'keeper' :)
Tweaks
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Excellent! My DH and I loved this soup and will definitely make it again. The only changes I made were using a bunch of scallions instead of a leek and basil instead of parsley simply because I forgot to place them on my grocery list. We enjoyed the finish the wilted spinich gave to the dish. I served this soup with crusty bread, which we used to soak up every last drop! Thank you very much for a delicious recipe!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
