Bright and full of nutritious veggies, this easy to make soup is a great way to enjoy fresh spring vegetables



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Serve this soup hot on a cool evening or at room temperature on a warm afternoon.


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)

32 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
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.