Spring Soup Food

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

Ingredients

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

Ingredients

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

Ingredients

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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