Photo: Cala
Spring Vegetable Soup
15 ingredients
Serves 4
openrecipes
My mind generally goes to soup in the cold winter months, with the possible exception of Gazpacho and Vichyssoise, but this Spring Vegetable Soup bridges that gap wonderfully using fresh early spring vegetables and herbs in a healthy and delicious combination.
Estimated Nutrition (whole recipe, rough)
511
Calories
13g
Protein
16g
Fat
86g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Lovage | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750ml vegetable stock
- 3 tbsp olive oil
- 4 small leeks sliced
- 1 medium potato, peeled and cubed
- 3 celery stalks chopped
- 100g sugar snap peas, or frozen peas
- Small bunch of flat leaf parsley
- Small bunch of chervil (optional)
- 3 lovage leaves or a handful of sorrel leaves chopped
- 300g spinach
- Juice of half a lemon
- Nutmeg
- 2 tbsp crème fraiche
- Salt and freshly ground pepper
- Chive flowers (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes