Spring Soup Food

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

Make and share this Spring Vegetable Soup recipe from Food.com.

Provided by Tracey_B

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 large brown onion, brown, large, chopped
2 garlic cloves, crushed
1 medium leek, medium, sliced
2 medium carrots, medium, sliced
2 celery ribs, sliced
200 g mushrooms, chopped
6 cups vegetable stock
50 g spaghettini
1 tablespoon fresh parsley, fresh and finely chopped

Steps:

  • Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
  • Stir in stock; simmer, uncovered, 15 minutes.
  • Add pasta; simmer, uncovered until just tender. Stir in parsley.

SPRING SOUP



Spring Soup image

Provided by Dr. Mao Shing Ni

Categories     Soup/Stew     Chicken     Leafy Green     Vegetable     Appetizer     Dinner     Spring     Healthy     Watercress     Simmer     Boil     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10

1 turnip, cut into thin 1-inch strips
2 stalks celery, cut into thin 1-inch strips
1 carrot, cut into thin 1-inch strips
1 scallion, cut into thin 1-inch strips
1/2 pound watercress
3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
2 cups chicken or vegetable stock
2 cups water
Salt

Steps:

  • 1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
  • 2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.

FRENCH SPRING SOUP



French Spring Soup image

This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring.

Provided by papergoddess

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 bunch leek, chopped
1 large onion, chopped
2 large carrots, chopped
3 large potatoes, chopped
1 bunch fresh asparagus, chopped or 1 package frozen asparagus
1/2 lb fresh spinach or 1 package frozen spinach, chopped
1/3 cup raw rice
3 tablespoons butter
2 quarts water
4 teaspoons salt
1/2 pint heavy cream or 1/2 pint half-and-half

Steps:

  • Wash leeks well.
  • Saute leeks and onions in butter until limp.
  • Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
  • Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).

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