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Spring vegetable soup with ravioli
Spring vegetable soup with ravioli
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
One-pot spring soup: Simple and mess-free!
Ingredients:
  • 9.20 gm olive oil
  • 1 leek, pale section only, halved, washed, thinly sliced
  • 1L (4 cups) chicken consomme
  • 500ml (2 cups) water
  • 1 medium carrot, peeled, thinly sliced
  • 1 x 375g pkt fresh beef ravioli
  • 1 medium zucchini, ends trimmed, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  • 40.00 ml chopped fresh chives
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Sauté the leek, stirring occasionally, until soft, about 3-5 minutes. Pour in the consommé and water, cover, and bring to a boil.
  • Simmer the carrot for 5 minutes, then add the ravioli, zucchini, and asparagus. Continue to simmer until the ravioli is cooked and the vegetables are tender. Season with salt and pepper to taste.
  • Serve the soup in individual bowls and garnish with fresh chives.

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