Simple Spring Vegetable Soup

Name: Simple Spring Vegetable Soup
Prep time: 15 min
Total time: 45 min
Ingredients: 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; 1.5 pounds russet potatoes, peeled and cut into ½-inch cubes; 0.5 pound green beans, trimmed and halved; 4 cups parsley leaves (from 1 bunch)

3.6

(32)

1 Review

By

Martha Stewart Editors

Updated on April 29, 2021

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

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

Ingredients

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)

Directions

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.

Con Poulos

Cook's Notes

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

Variations

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.