Spring vegetable soup recipe

Cool spring nights are perfect for soup

Don't think soup is just for the winter. This fresh vegetable packed soup recipe will help keep you warm through the cool spring nights.

The warmth of spring brings many fresh and sweet vegetables. What better way to use these delicious vegetables than by making soup. Not only does this soup recipe taste amazing, but it will help keep you warm throughout the cool spring nights.

Spring vegetable soup recipe

Serving size 4-6

Ingredients:3 medium leeks (cleaned and chopped)1 clove garlic (minced)3 large carrots (peeled and cut into 1-inch pieces)3 stalks celery (cut into 1-inch pieces)4 small red potatoes (cut into 1-inch pieces)26 ounce container chopped tomatoes4 cups vegetable or chicken stock5 sprigs fresh thyme2 bay leaves1/2 pound asparagus (cut into 2-inch pieces)3/4 cup cut green beans1/2 cup petite shelled peas1/2 cup sweet corn1 can chickpeas, drained and rinsedDirections:

In a soup pot, add a drizzle of olive oil and sweat leeks and garlic together over medium heat. Be careful not to burn the garlic or it will get bitter.Add carrots, celery and red potatoes and cook for a few minutes.Add chopped tomatoes, stock, thyme, bay leaves and remaining vegetables.Cook on medium until the vegetables are tender. Serve with fresh basil pesto on top.

Basil pesto recipe

Serving size 1 cup

Ingredients:2 cups fresh basil leaves2 cloves garlic1/4 cup pine nuts (You can also use walnuts or leave the nuts out)Kosher saltBlack pepper1/2 cup grated Parmesan cheeseOlive oilDirections:

In a food processor, add basil, garlic and nuts (if you are using) and pulse until coarsely combined.While food processor is running slowly, add in olive oil until desired consistency is met.

More delicious spring vegetables and recipes

Light spring meals with fish
Spring vegetables
Tasty spring meals

Tonight's Dinner Skirt steak BLT

What's Better Than A BLT?
One With SteakNothing beats a BLT on a warm spring night unless, of course, you add grilled steak to it.

I don't know about you, but I love grilling outside on a warm summer night. There's nothing better than sitting out in the back yard with a cool drink and smelling that wonderful barbeque smell -- it's the essence of summer to me.

I know BLTs have nothing to do with the grill, but they also encapsulate summer; not just because it's a sandwich, but because it's made with bacon (one of the best proteins around), fresh garden-ripe tomatoes and lettuce.

While it's a delicious sandwich no matter the season, summer is the best time for it because that's when tomatoes and lettuce are in season. And, while everyone knows a BLT alone is a perfect sandwich, Kitchen Daily made it even better by adding grilled steak. They took an amazing classic and turned it into a masterpiece waiting to be devoured.

Skirt Steak BLT

Ingredients

1 cup mayonnaise1/4 cup fresh basil3 tablespoons chopped fresh chives1 tablespoon lemon juice2 pounds skirt steakOlive oilSalt and pepper to taste4 slices rye bread, toasted4 leaves of romaine lettuce3 medium tomatoes, thickly sliced8 strips of bacon, fried2 cloves of garlic

Directions

In the bowl of a food processor, combine mayonnaise, basil, chives, and lemon juice and pulse until combined; cover and refrigerate.Heat a grill or grill pan over high heat. Season steak with salt and pepper; drizzle with oil and grill both sides for 3 to 4 minutes, or until medium rare; remove from heat and set aside.To assemble, take 1 slice of bread and rub garlic clove all over 1 side of it. Slather the same side with basil mayonnaise; layer the top with lettuce, tomatoes, and 2 slices of bacon. Using a sharp knife, cut the steak across the grain into thick slices; lay a few pieces of the cut skirt steak on top of the open sandwich and serve.

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