Spring Vegetable Soup

Great way to make the most of in season spring vegetables!


  • Tbs Olive Oil
  • Sea Salt & Pepper
  • 1 Large Leek or 3 smaller
  • 1 Onion diced
  • 5 Baby carrots diced
  • 2 Handfuls Chopped Green Beans
  • 2 Potatoes diced 1cm cubes
  • 3/4 Cup Pasta
  • 1 Tin Diced Tomatoes
  • 3/4 Cup Purple Cabbage sliced in strips
  • 2 Bok Choy Small
  • 1 Cup Pea Sprouts
  • 4 -5 Cups Chicken or Vege Stock
  • For Seving Rocket pesto or rocketini sprig & parmesan


  1. To make the soup heat a good lug of olive oil in a pan on a medium heat, add the garlic, onion, leeks, carrot and potato and plus season with salt & pepper
  2. Cook for about five minutes until the veges become a little fragrant, then add the beans and tinned tomatoes.
  3. Bring to the boil, then add the stock
  4. Turn the heat down so it simmers until the vegetables are cooked through and soft but still holding shape.
  5. Add the pasta until that is cooked and at this stage you may need to add some more stock depending on how much the pasta has absorbed
  6. At the end add the purple cabbage and once that is soft add in the pea sprouts just before serving
  7. Sprinkle with parmesan for extra flavour and enjoy with bread or toast.

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