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Spring Vegetable Soup - Erren's Kitchen - Welcome Springtime with this healthy, flavor-packed and satisfying soup. It's packed with plenty of spring vegetables, a kick of garlic and some pasta to make it hearty enough to be eaten as a meal.
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5 from 10 votes

Spring Vegetable Soup

Welcome springtime with this healthy, flavor-packed and satisfying recipe for Spring Vegetable Soup.
Course Soup
Cuisine American
Keyword soup, Spring, vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 435
Author Erren Hart

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 a good handful of flatleaf 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
US Customary - Metric

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

Calories: 435 | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 989mg | Potassium: 952mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6810IU | Vitamin C: 30.9mg | Calcium: 97mg | Iron: 2.9mg