Spring vegetable soup with ravioli

Name: Spring vegetable soup with ravioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tsp olive oil; 1 leek, pale section only, halved, washed, thinly sliced; 1L (4 cups) chicken consomme; 500ml (2 cups) water; 1 medium carrot, peeled, thinly sliced; 1 x 375g pkt fresh beef ravioli; 1 medium zucchini, ends trimmed, thinly sliced; 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces; 2 tbsp chopped fresh chives

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $5.28 /serving

Author : Miranda Farr

main quick boil

Ingredients

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2 tsp olive oil1 leek, pale section only, halved, washed, thinly sliced1L (4 cups) chicken consomme500 milliliters (2 cups) water1 medium carrot, peeled, thinly sliced1 x 375 grams pkt fresh beef ravioli1 medium zucchini, ends trimmed, thinly sliced1 bunch asparagus, woody ends trimmed, cut into 3cm pieces2 tbsp chopped fresh chives

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Instructions

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Step 1

Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 3-5 minutes or until soft. Add the consommÃ© and water. Cover and bring to the boil.

Step 2

Add the carrot and simmer for 5 minutes. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are tender. Season with salt and pepper.

Step 3

Ladle the soup among serving bowls. Sprinkle with the chives to serve.