Simple Spring Vegetable Soup

Prep Time:
15 mins
Total Time:
45 mins

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


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil

  • 2 medium leeks (white and light-green parts only), halved lengthwise, cut into ¼-inch slices, rinsed well, and drained

  • Coarse salt and ground pepper

  • 5 cups low-sodium chicken broth

  • 1 ½ pounds russet potatoes, peeled and cut into ½-inch cubes

  • ½ 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.

    Con Poulos

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.

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