Spring Vegetable Soup

At the moment we are having that funny in-between spring weather, where it is sometimes nice during the day, and sometimes not, but then cooler again in the evening. I visited our local farmer’s market (the Tasmanian Farm Gate Market) on Sunday as I often do and as always came home with a big bag full of veggies, including some lovely looking baby leeks and nice fresh pea sprouts. I had baked some fresh bread with a pumpkin, poppy and sesame seed crust the day before so knew I wanted some to make something to try it out with, and a spring veggie soup came to mind. This soup is so simple and had a really good flavour, not too heavy for this time of year but still a bit comforting for cooler nights.

olive oil
sea salt and cracked black pepper
clove of garlic crushed
3 baby leeks (or 1 larger) chopped
1 brown onion diced
5 baby carrots diced
2 handfuls of chopped green beans
2 potatoes cut into approximately 1 cm cubes
approximately ¾ cup pasta
1 can of chopped tinned tomatoes
¾ cup purple cabbage chopped into strips
2 small bok choy
1 cup pea sprouts
4-5 cups of chicken or vegetable stock

For serving: rocket pesto (recipe here)and rocketini sprigs

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 salt and pepper. Cook for a little while say five minutes, then add the beans and tinned tomatoes. Cook for a few more minutes then add the warm stock (4 cups to start with), bring to the boil and stir and then turn the heat down so it simmers until the vegetables are cooked through and soft but still holding shape. 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. At the end add the purple cabbage and once that is soft add in the pea sprouts just before serving.

Add some pesto and rocketini on top for a little extra flavour kick and enjoy with bread or toast.

Posted in Blog, Vegetables and tagged with , , , , , . RSS 2.0 feed.

9 Responses to Spring Vegetable Soup

  1. Jesse says:

    the soup, looks perfect for our cool weather here in Italy at the moment. But that bread, oh my goodness, if I could get that bread here I would run through the streets shouting!

  2. Kristy says:

    Gorgeous pictures and great recipe – as always!! Can’t wait to try it out 🙂

  3. Georgia says:

    I’ve just discovered your beautiful blog and I’m really enjoying looking your pictures and recipes! You bring back fond memories of my trip to Tasmania last year. That soup and bread look incredible too. I look forward to reading more!

  4. Valeria says:

    OH MY, the soup looks soo good and pretty, colorful and conforting! And I agree with the first comment, that bread…I would kill for a loaf like that here in Italy!

  5. Sasha says:

    The photographs on this blog never cease to amaze me.

  6. Vanessa says:

    Gorgeous soup! Gorgeous colors. Gorgeous photos.

  7. karen gower bradley says:

    I’m taking this soup recipe home for my daughter, a budding chef extraordinaire, to make for dinner tonight! Perhaps you should nag the bread maker for the recipe of that amazingly beautiful loaf! Can’t wait to be in Tassie over Christmas!

  8. Catherine says:

    Hey everyone, the recipe for the bread can be found here:
    it’s so simple but really good.

  9. Lillian says:

    Just made this soup, and now enjoying every mouthful.

    Thanks 🙂

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