Spring Vegetable Soup

READY IN: 35mins
Recipe by Tracey_B

Great soup anytime, very low in fat

Top Review by Parsley

Very satisfying soup without being heavy on fat. I added extra mushrooms, but that's all I changed. This is quick and inexpensive to make and uses things I usually always have around. Fresh peas would be nice in this too if you have them. Thanx!

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 1 large brown onion, brown, large, chopped
  • 2 garlic cloves, crushed
  • 1 medium leek, medium, sliced
  • 2 medium carrots, medium, sliced
  • 2 celery ribs, sliced
  • 200 g mushrooms, chopped
  • 6 cups vegetable stock
  • 50 g spaghettini
  • 1 tablespoon fresh parsley, fresh and finely chopped


  1. Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
  2. Stir in stock; simmer, uncovered, 15 minutes.
  3. Add pasta; simmer, uncovered until just tender. Stir in parsley.

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