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Simple Spring Vegetable Soup

Recipe photo courtesy of Con Poulos

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

Source: Everyday Food, May 2011
Total Time Prep Servings




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.

Cook's Notes

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

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How would you rate this recipe?
  • 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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