Spring Vegetable Soup

Spring Vegetable Soup

Celebrating the crispness of British spring vegetables, this soup features a mix of asparagus, peas, and carrots in a clear, vibrant broth. Using AquaTru purified water or a similarly purified stock ensures the natural flavours of the vegetables are not overshadowed by any unwanted tastes from tap water. This soup is free from cream and butter, spotlighting the vegetables' natural goodness. It's an excellent way to contribute to your five-a-day, as recommended by the NHS, offering a delicious and healthful option for any meal.

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  • Prep time

    15 min

  • Total time

    1 hr

  • Serving

    6 

  • Calories

    246 kCal

  • What you need:

    • 1 tbsp vegetable oil
    • ½ cup finely chopped onion
    • 1 garlic clove, minced
    • 1 medium potato, diced
    • ½ cup each of chopped broccoli, frozen corn, fresh spinach, mushrooms, carrots, and cabbage
    • 2 litres chicken broth
    • 150 g egg noodles
    • 1 cup canned or cooked white beans

  • How to do it:

    1. Heat the oil: In a large pot, warm up the vegetable oil over medium heat.
    2. Sauté onions and garlic: Add onions and garlic, cooking until they are tender and aromatic, about 3-5 minutes.
    3. Introduce vegetables: Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage, ensuring they are well coated with the oil.
    4. Add broth: Pour in chicken broth to cover the vegetables and bring to a boil.
    5. Simmer: Reduce the heat and let the soup simmer for about 20 minutes until the potatoes are soft.
    6. Add pasta and beans: Increase heat slightly, add egg noodles and white beans, and cook for another 7 minutes until the noodles are soft.
    7. Season and serve: Adjust the seasoning as needed and serve the soup hot.
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