Welcome Springtime with this healthy, flavor-packed and satisfying recipe for Spring Vegetable Soup. It’s packed with plenty of in season vegetables, a kick of garlic and some pasta to make it hearty enough to be eaten as a meal.
I love when the first day of Spring arrives. Spring and fall are by far my favorites. In the fall, I can’t wait to get stuck into creating recipes for stews and comfort foods that come along with the cooler weather, but when spring arrives, we’re all ready for the sunshine and warmth.
Unfortunately, in a lot of places it’s just not that warm yet. This soup is a bit of warmth, but also a bit of a reminder that spring will soon be upon us.
It’s packed with zucchini, leeks and spinach (that are all Spring vegetables) with some carrots and celery for flavor (and a splash of color).
Like most of my soup recipes, it also has a nice, Italian kick of garlic that brings it all together. I have mine with plenty of Parmesan cheese and some pasta thrown in, but if you’d rather it be a little less filling, you can always skip the pasta (but I highly recommend the cheese).
So if like me, you’re loving the bright sun and the sounds of birds chirping, but it’s still pretty cold outside – this bowl of Springtime might be just what you need.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
Spring Vegetable Soup
Welcome Springtime with this healthy, flavor-packed and satisfying recipe for Spring Vegetable Soup.
Ingredients
2
tablespoons
of olive oil
1
onion
chopped
3
cloves
garlic
minced or finely sliced
2
leeks
cleaned and sliced
2
stalks of celery
chopped
2
carrots
peeled and sliced
4
cups
chicken or vegetable stock
1
good handful of flat leaf parsley
chopped, including the stems
2
zucchini/courgettes
halved long ways and sliced
1-8
ounce
/250g bag fresh baby spinach
1
teaspoon
salt
1
teaspoon
ground black pepper
8
ounce
/225g pasta
grated Parmesan cheese
for serving
Instructions
Heat the oil in a large pot over medium heat. Add the onion and cook until the onion is translucent.
Add the garlic and cook another minute.
Add the leeks, celery and carrots. Cook until they start to soften slightly
Add the stock and parsley. Raise the heat to high, bring to a boil. Once the soup has come to a boil, reduce the heat to medium low and simmer covered for 20 minutes.
While the soup simmers, cook the pasta according to package instructions and set aside until needed.
Add the zucchini and simmer another two minutes.
Add the spinach and simmer an additional two minutes.
Add the cooked pasta
Salt and pepper to taste
serve with grated Parmesan cheese
Nutrition Facts
Spring Vegetable Soup
Amount Per Serving
Calories 435
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 2g
10%
Cholesterol 7mg
2%
Sodium 989mg
41%
Potassium 952mg
27%
Total Carbohydrates 67g
22%
Dietary Fiber 5g
20%
Sugars 12g
Protein 16g
32%
Vitamin A
136.2%
Vitamin C
37.4%
Calcium
9.7%
Iron
16.3%
* Percent Daily Values are based on a 2000 calorie diet.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
0 komentar: