Super easy spring vegetable soup

This easy spring vegetable soup is ideal for when you want to eat something warm, healthy and quick.

What do you need to make this easy spring vegetable soup?

The recipe for this soup is from my mum would make it on the weekends, usually from fresh veggies from her garden.

However, supermarket-bought mixed veg (fresh or frozen one) will work here too!

Feel free to use any veg that is available. Hearty swede, parsnip, celeriac or leek are also good additions.

The soup doesn't require much cooking, just follow the method, so your veggies are not overcooked. If adding/using other ingredients, bare in mind that certain veg may need different cooking time and adjust the steps to it (what cooks the longest goes in first).

How to store this vegetable soup?

This soup with vegetables will stay fresh in the fridge for up to 3 days.

The soup can also be stored frozen. Keep it in an airtight freezer-safe food container in the fridge for up to 2 months.

Reheat it straight from frozen in a large stock pot on a hob. Make sure it's piping hot before serving.

📖 The Recipe

Easy spring vegetable soup

Markie

This easy spring vegetable soup is ideal for when you want to eat something warm, healthy and quick.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine European

Servings 8

Calories 101 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 large carrots
• 3 potatoes
• 1 pepper
• ¾ cup frozen peas
• 2 l vegetable stock
• knob of unsalted butter
• 2 tablespoon plain flour
• salt, black pepper to taste
• 1 handful chopped fresh or 1 tablespoon dried parsley

Instructions

 

• Prepare your vegetables - wash, peel and cut all veggies (apart from the pea) into small pieces (dices). The potatoes can be slightly bigger than the rest of the veggies, as they cook much quicker.
• Get your stock ready and bring it to boil, keep on medium-high heat afterwards.
• At first, add the carrots, toss and cook for 5 minutes. Stir in the knob of butter and leave to melt.
• Add the pepper and frozen peas, cook for another 5 minutes and then add the potatoes.
• Fill a regular-sized cup with ⅓ water, add the flour and mix it with a fork until you get a smooth, dough-like texture. This will be used as a soup thickener.
• Make sure the soup is boiling (bubbling). Bring it to higher heat if needed. Pour in the flour mixture whilst stirring until it's fully absorbed in the soup.
• The soup should get thicker in about a minute or so. Cook for another 5 minutes.
• Season with salt and pepper and decorate with fresh or dried parsley. Enjoy!

Notes

Butter gives the soup a nicer flavour. If you're vegan, add a knob of plant-based margarine.

For a gluten-free soup, use cornflour instead of regular plain flour.

Nutritional Information (Estimates Only)

Calories: 101kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1017mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3283IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 1mg

Keyword easy spring vegetable soup

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