Spring vegetable soup

Name: Spring vegetable soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 leek, pale section only, ends trimmed, washed, thinly sliced; 2 celery sticks, ends trimmed, halved lengthways, thinly sliced; 2 zucchini, trimmed, quartered lengthways, thinly sliced; 350g desiree potatoes, peeled, cut into 1.5cm pieces; 750ml (3 cups) Massel chicken style liquid stock; 150g (1 cup) frozen peas; 2 tbsp shredded mint (optional)

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Cost: $3.97 /serving

Author : Tracy Rutherford

lunch main dinner

Ingredients

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1 tbsp olive oil1 leek, pale section only, ends trimmed, washed, thinly sliced2 celery sticks, ends trimmed, halved lengthways, thinly sliced2 zucchini, trimmed, quartered lengthways, thinly sliced350 grams desiree potatoes, peeled, cut into 1.5cm pieces750 milliliters (3 cups) Massel chicken style liquid stock150 grams (1 cup) frozen peas2 tbsp shredded mint (optional)

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Instructions

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Step 1

Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.

Step 2

Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through.

Step 3

Ladle the soup among serving bowls. Sprinkle with mint, if desired.