Spring vegetable soup

Appetizing Spring vegetable soup Recipe

Let the kids throw these healthy vegies into a big saucepan and enjoy the fun of stirring this yummy chunky soup full of green and white goodness.
Spring vegetable soup
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 1 leek, pale section only, ends trimmed, washed, thinly sliced

  • 2 celery sticks, ends trimmed, halved lengthways, thinly sliced

  • 2 zucchini, trimmed, quartered lengthways, thinly sliced

  • 350g desiree potatoes, peeled, cut into 1.5cm pieces

  • 750ml (3 cups) Massel chicken style liquid stock

  • 150g (1 cup) frozen peas

  • 2 tablespoons shredded mint (optional)


  • Step 1

    Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.

  • Step 2

    Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through.

  • Step 3

    Ladle the soup among serving bowls. Sprinkle with mint, if desired.

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