Spring Vegetables Soup
Spring Vegetables Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe makes 5 servings with 210 calories, 5g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Spring will be even more special with this recipe. Head to the store and pick up carrots, salt and pepper, potatoes, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. Similar recipes are Hot and Sour Soup with Spring Vegetables, Hot and Sour Soup with Spring Vegetables, and Chicken and Dumpling Soup with Spring Vegetables.
Ingredients
carrots
3 medium
celery stalks
3
potatoes
2 large
onion
1 small
peas
1 cup
vegetable stock cube
1
sunflower oil
2 Tablespoons
water
1.5 liter
salt and pepper
5 servings
Cooking in Steps
-
1Peel and dice the onion.
onion
-
2Heat the oil in a large pot on low-medium heat.
cooking oil
pot -
3Saute the onion on a low-medium heat for 3-4 minutes, stirring occasionally.Wash, peel and slice carrots, celery, and potatoes.
potato
carrot
celery
onion
-
4Add them to the pot as well as the peas and saute for about 2 minutes before adding 1.5 liter of water. Bring to a boil.Throw in the vegetable stock cube and reduce the heat to low-medium.Cook for 30 minutes or until the vegetables are soft.Taste and adjust seasoning with salt and pepper.Spoon into bowls and serve!
vegetable bouillon cube
salt and pepper
vegetable
seasoning
water
peas
bowl
pot
