Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 1 tbs olive oil; 1 leek, pale section only, ends trimmed, washed, thinly sliced; 2 celery sticks, ends trimmed, halved lengthways, thinly sliced; 2 zucchini, trimmed, quartered lengthways, thinly sliced; 350g desiree potatoes, peeled, cut into 1.5cm pieces; 750ml (3 cups) salt-reduced chicken stock; 150g (1 cup) frozen peas; 2 tbs shredded mint (optional)

8 ingredients

3 steps

Ingredients

1 tbs olive oil
1 leek, pale section only, ends trimmed, washed, thinly sliced
2 celery sticks, ends trimmed, halved lengthways, thinly sliced
2 zucchini, trimmed, quartered lengthways, thinly sliced
350g desiree potatoes, peeled, cut into 1.5cm pieces
750ml (3 cups) salt-reduced chicken stock
150g (1 cup) frozen peas
2 tbs shredded mint (optional)

Directions

1

Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.
2

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

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