Luminous Spring Vegetable Medley Soup
This vibrant Luminous Spring Vegetable Medley Soup encapsulates the essence of spring with its fresh, seasonal ingredients. The sweet and savory combination of leeks, carrots, and celery mingles beautifully with hearty potatoes and juicy tomatoes, creating a comforting yet light dish. This recipe is particularly delightful when leeks are in season and priced just right. It not only delights the palate but also freezes beautifully, making it perfect for meal prep or a quick dinner solution. Whether enjoyed on its own or paired with crusty bread, this soup is a celebration of spring flavors that everyone will adore.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons (none)
leek
1 large (white section finely sliced)
carrot
1 large (diced)
celery
1 stalk (diced)
potato
1 large (peeled and diced)
canned tomatoes
1 (440 g) can (none)
vegetable stock
1.25 liters (none)
green beans
200 g (frozen or fresh)
salt
to taste (none)
pepper
to taste (none)
flat leaf parsley
2 tablespoons (chopped)
baby spinach leaves
30 g (shredded finely)
Instructions
1
In a large saucepan, heat the olive oil over medium heat. Add the finely sliced leek and sauté for about 3 minutes, stirring occasionally, until the leek becomes softened and fragrant.
2
Next, add the diced carrot and celery to the pan. Cook them together for about 5 minutes, allowing the vegetables to soften and blend their flavors.
3
Stir in the diced potato, followed by the canned tomatoes (with their juices) and vegetable stock. Increase the heat and bring the mixture to a gentle simmer. Allow it to cook for 15 minutes, or until the potatoes are tender.
4
Add the green beans to the pot and continue to simmer for an additional 5 minutes. Season the soup with salt and pepper to taste.
5
Finally, mix in the chopped flat-leaf parsley to enhance the freshness. Ladle the soup into warmed bowls and garnish each serving with a generous pile of finely shredded baby spinach. Serve immediately for a burst of spring.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luminous Spring Vegetable Medley Soup?
It is a vibrant, light, and comforting soup that celebrates spring with seasonal ingredients like leeks, carrots, and celery.
Is this vegetable soup recipe vegan?
Yes, this recipe is vegan as it uses olive oil, vegetable stock, and a variety of fresh vegetables without any animal products.
Can I freeze this soup for later?
Yes, this Luminous Spring Vegetable Medley Soup freezes beautifully, making it an ideal choice for meal prep or quick future dinners.
How much olive oil is needed for the recipe?
The recipe requires 2 tablespoons of olive oil for sautéing the vegetables.
How should I prepare the leek?
You should use the white section of one large leek and slice it finely before sautéing.
How long should I sauté the leeks?
Sauté the finely sliced leek for about 3 minutes over medium heat until it becomes softened and fragrant.
What preparation is required for the carrot and celery?
Both the carrot and the celery stalk should be diced before being added to the pan.
How long do the carrots and celery cook together?
They should be cooked together for approximately 5 minutes to allow them to soften and blend their flavors.
Do I need to peel the potato?
Yes, the recipe specifies that the large potato should be peeled and then diced.
What type of tomatoes should I use?
Use one 440 gram can of tomatoes, and be sure to include the juices in the soup.
How much vegetable stock is required?
The recipe calls for 1.25 liters of vegetable stock.
How long does the soup simmer after adding potatoes and stock?
The mixture should simmer for 15 minutes, or until the potatoes are tender.
Can I use frozen green beans?
Yes, you can use 200 grams of either fresh or frozen green beans.
When should the green beans be added to the pot?
Add the green beans after the initial 15-minute simmer once the potatoes are tender, then cook for 5 more minutes.
What seasonings are recommended?
The recipe recommends seasoning with salt and pepper to your personal taste.
What kind of parsley is best for this soup?
The recipe suggests using 2 tablespoons of chopped flat-leaf parsley for a fresh flavor burst.
How is the baby spinach used in this recipe?
30 grams of baby spinach should be shredded finely and used as a garnish on top of each serving.
How should the soup be served?
Ladle the soup into warmed bowls and garnish with a pile of finely shredded baby spinach; serve immediately.
What can I pair this soup with?
This soup is excellent on its own or paired with crusty bread.
Is this soup considered a light meal?
Yes, it is tagged as a light meal, making it perfect for lunch or a healthy dinner.
How many ingredients are in this recipe?
There are 12 ingredients in total, including vegetables, oils, and seasonings.
What heat setting should I use to start the soup?
Start by heating the olive oil over medium heat in a large saucepan.
Is this recipe good for seasonal eating?
Yes, it is specifically designed to use seasonal spring vegetables like leeks when they are at their best.
Does this soup contain any meat products?
No, this is a strictly vegetable-based soup using vegetable stock.
How many large vegetables do I need?
You will need one large leek, one large carrot, and one large potato.
What is the total simmering time for this soup?
The total simmering time is approximately 20 minutes (15 minutes for potatoes and 5 minutes for green beans).
Is the spinach cooked inside the soup?
No, the spinach is shredded and used as a fresh garnish on top of the served soup.
What is the flavor profile of the soup?
It offers a sweet and savory combination from the leeks and tomatoes mixed with the heartiness of potatoes.
How many grams of green beans are used?
The recipe calls for 200 grams of green beans.
Can I use this recipe for meal prepping?
Absolutely, it is specifically noted as being perfect for meal prep because it stores and freezes well.