Soothe the soul with this satisfying spring vegetable soup. Jam-packed with healthy deliciousness, it should be your go-to one pot meal.


  • 1 tbsp 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
  • Pesto or rocketini sprig & parmesan to serve


  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 veggies 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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Recipe Name
Spring Vegetable Soup
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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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