This is an easy spring vegetable soup recipe. Ready in less than 30 minutes, this spring soup makes the perfect weeknight dinner or lunch no matter what the season!
In a medium pot, heat the oil and add minced onion and diced celery. Saute on low-medium heat until the onion is translucent, about 3 minutes.
Next, add sliced carrot, diced potatoes, stock, thyme and a pinch of black pepper. Stir and cover with a lid. Increase the heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
After 15 minutes, add peas and pasta (if using, see note 4) and cook for a further 5 minutes. Make sure the pasta and veg are soft before you turn off the heat.
Enjoy warm!
Notes
Olive oil can be substituted with vegetable, sunflower or canola oil.
Fresh carrot, celery and onion can be substituted with frozen, but the fresh ones will give you a better taste.
Frozen peas work great here and are very tasty, but you can use fresh ones as well, if you prefer.
You can add angel pasta, or any small-shaped pasta. If you have long-shaped pasta like tagliatelle, you can break these into small pieces and add to soup. Only a handful is needed.
Pasta can be cooked in the soup or separately. When cooking in the soup, check the package instructions and add to the soup accordingly. Note that pasta will soak some of the liquid so you will end up with a thicker soup, especially once cooled down. So, if you serve this spring vegetable soup the following day, I recommend cooking pasta (and keeping it) separately until re-heating time.
I used a 4-quart/4-liter Dutch oven.
Course: Soup
Cuisine: American
Keyword: Soup recipe, Vegetable soup recipe
Nutrition Facts
Spring Vegetable Soup
Amount per Serving
Calories
196
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Sodium
985
mg
43
%
Potassium
804
mg
23
%
Carbohydrates
36
g
12
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
5947
IU
119
%
Vitamin C
44
mg
53
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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