SPRING VEGETABLE SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
- Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
- Nutrition Information
- Per serving:
- Calories: 136
- Total fat: 4g
- Protein: 5g
- Fiber: 5g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 111mg
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MD MIMBOR ALI
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of random veggies in my fridge and this soup is a great way to use them up.
Karegan Rogers
[email protected]I'm allergic to onions. Can I substitute another vegetable?
Sihle Mathibela
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy to just throw all the ingredients in and let it cook.
Easin Rade
[email protected]The soup was too thick for my liking. I added some extra broth to thin it out.
Samuel Sillah
[email protected]This soup was a bit bland for my taste. I added some extra spices and herbs to give it more flavor.
Stephanie Sellers
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was light and flavorful, and the vegetables were cooked to perfection.
Ansar Malick
[email protected]I'm not a big fan of vegetable soup, but this recipe changed my mind. It was so flavorful and satisfying.
Cody Stanley
[email protected]This is a great recipe for a light and healthy meal. I made it for my family and everyone loved it.
Kyaw kyaw
[email protected]Easy to make and packed with flavor. I used a variety of spring vegetables from my garden and it turned out great.
Prince Muhammad Safi
[email protected]This soup was absolutely delicious! The combination of fresh spring vegetables and flavorful broth was perfect. I especially loved the addition of asparagus and peas.