Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed; 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 2 medium potatoes, peeled and diced; 3 medium carrots, peeled and sliced; 3 medium celery stalks, diced; 8 ounces white, baby bella, or crimini mushrooms, sliced; 1 teaspoon paprika; 1 teaspoon ground cumin; Salt and freshly ground pepper to taste; 1/4 cup minced fresh dill, or more to taste; 2 cups frozen green peas, thawed

Servings: persons

2 tablespoons olive oil
1 medium onion, finely chopped
2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
3 medium celery stalks, diced
8 ounces white, baby bella, or crimini mushrooms, sliced
1 teaspoon paprika
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/4 cup minced fresh dill, or more to taste
2 cups frozen green peas, thawed

1
Heat the oil in a soup pot.
2
Add the onion and leeks and saute over medium heat until the leeks are limp, about 10 minutes.
3
Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
6
Season with salt and pepper.
7
Let stand for an hour or two to develop flavor.
8
Just before serving, add the dill and peas and reheat.
9
Per serving:
10
Calories: 136
11
Total fat: 4g
12
Protein: 5g
13
Fiber: 5g
14
Carbohydrate: 21g
15
Cholesterol: 0mg
16
Sodium: 111mg

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, finely chopped, 2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed, 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9), and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Soup

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