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Spring Vegetable Soup

This bright soup is so delicious that no one will suspect its economical roots. Serve it hot on a cool evening or at room temperature on a warm afternoon.

  • Prep:
  • Total Time:
  • Servings: 4
Spring Vegetable Soup

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
  • Coarse salt and ground pepper
  • 5 cups low-sodium chicken broth
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 pound green beans, trimmed and halved
  • 4 cups parsley leaves (from 1 bunch)


  1. In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.

  2. Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.


An herb puree made with parsley and oil adds richness and a shot of vibrant green color to this soup. Try basil in place of parsley to get a different flavor with the same hue.

Reviews (1)

  • nancyshaw 28 Apr, 2014

    Just made this last night. I used 4 cups veggie broth and 1 cup chicken broth which gave it true veggie flavor and the chicken added depth. I used English peas instead of green beans - my soup preference. Also added fresh thyme from the garden and added garlic to he puree with salt so it was more like a pesto. I would make this again and change-up the herbs maybe. Perfect for a spring evening and super fast with hubby chopping the leeks and potatoes.

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