Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed; 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 2 medium potatoes, peeled and diced; 3 medium carrots, peeled and sliced; 3 medium celery stalks, diced; 8 ounces white, baby bella, or crimini mushrooms, sliced; 1 teaspoon paprika; 1 teaspoon ground cumin; Salt and freshly ground pepper to taste; 1/4 cup minced fresh dill, or more to taste; 2 cups frozen green peas, thawed

13 ingredients

16 steps

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
3 medium celery stalks, diced
8 ounces white, baby bella, or crimini mushrooms, sliced
1 teaspoon paprika
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/4 cup minced fresh dill, or more to taste
2 cups frozen green peas, thawed

Directions

1

Heat the oil in a soup pot.
2

Add the onion and leeks and saute over medium heat until the leeks are limp, about 10 minutes.
3

Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin.
4

Bring to a rapid simmer, then lower the heat.
5

Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
6

Season with salt and pepper.
7

Let stand for an hour or two to develop flavor.
8

Just before serving, add the dill and peas and reheat.
9

Per serving:
10

Calories: 136
11

Total fat: 4g
12

Protein: 5g
13

Fiber: 5g
14

Carbohydrate: 21g
15

Cholesterol: 0mg
16

Sodium: 111mg