Name: Spring vegetable soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm 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) chicken style liquid stock; 150g (1 cup) frozen peas; 40.00 ml shredded mint (optional)

Spring vegetable soup

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Kids can toss fresh vegetables into a pot to make a delicious chunky green and white soup.

Ingredients:

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) chicken style liquid stock
150g (1 cup) frozen peas
40.00 ml shredded mint (optional)

Instructions:

In a large saucepan over medium-low heat, warm the oil until it shimmers. Stir in the leek, celery, and zucchini. Cook, stirring frequently, for about 10 minutes or until the vegetables are tender.
Combine potato and stock in the pan over medium-high heat and bring to a boil. Simmer partially covered for 15 minutes until the potato is tender. Stir in peas and cook for an additional 3 minutes until heated through.
Serve the soup in bowls and garnish with mint, if desired.

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