Spring vegetable soup

Posted by adm On January - 15 - 2012

How to cook Spring vegetable soup


  • 1 tbs olive oil
  • 1 scallion, pale section sole, ends cut, water-washed, thinly sliced
  • 2 celery sticks, ends cut, halved lengthwise, thinly sliced
  • 2 zucchini, cut, quartered longitudinally, thinly sliced
  • 350g desiree potatoes, raw, delve 1.5cm pieces
  • 750ml (3 cups) salt-reduced chicken strain
  • 150g (1 cup) frozen peas
  • 2 tbs shredded deal (optional)

How to:

  • Heat the oil in a large saucepan over medium-low hotness. Add the scallion, celery and zucchini and make, stirring oft, for 10 minutes or until vegetables are subdued.

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

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

  • Prepare time:20 min.

    Cooking time:25 min.

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