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

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Spring vegetables
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