Bowl of vegetable soup with spoon

Mama's Meals Spring Vegetable Soup

Bowl of vegetable soup with spoon
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WRITTEN BY
SERVES:
4
Prep Time:
15 minutes
Cook Time:
40 minutes

With spring beginning to bloom but the evenings still calling for cosy comfort, Di McHardy from Mama's Meals shares with us one of her family-friendly recipes, perfect for bridging the seasons with warmth and nutrition.

This vegetarian Spring Soup recipe comes together in just one pot and is bursting with flavour. It is light, wholesome, full of early spring vegetables and the butter beans provide protein and fibre.

Eating seasonally is not only more cost-effective and a great way to support local growers, but it also means we benefit from the vitamins and minerals contained in the produce which nature has designed to support us during that time!

This soup is a perfect no fuss dinner as we transition from winter to spring, where our bodies crave nourishment and still a bit of comfort.

INGREDIENTS:

  • 3 Tbsp butter (or olive oil)
  • 1 brown onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks of celery, finely chopped
  • 2 carrots, diced
  • 2 medium sized potatoes, roughly diced
  • 2 cups of kale, spinach or silverbeet, finely chopped
  • 1 can of butter beans, drained and rinsed
  • 4.5 cups of vegetable or chicken broth (or stock)
  • 1-2 tsp sea salt
  • 1 tsp black pepper
  • Juice of half a lemon
  • Optional to serve: parsley

INSTRUCTIONS:

  1. Prepare and assemble your vegetables.
  2. Heat 3 Tbsp butter in a large pot over a medium heat. Once bubbling, add the onions and garlic and sauté for 5 minutes.
  3. Add the chopped carrots, celery and potatoes and cook for 10 minutes.
  4. Pour in the broth and bring to a boil. Once boiling, turn the heat down to low, pop the lid on and allow to simmer for 15 minutes.
  5. Add in the butter beans, followed by the kale, spinach or silverbeet and allow to cook for a further 5-10 minutes.
  6. Finally, add the lemon juice, salt and pepper (you can add more if desired/to your taste).
  7. Divide into bowls and enjoy with crusty buttery bread.

 If you have any leftover soup, store in the fridge in an airtight container for up to 3 days.You can also store it in the freezer for up to 3 months.

wonkybox

Mama's Meals Spring Vegetable Soup

A light yet satisfying soup, perfect to enjoy at the start of spring and loaded with staple veggies like spinach, celery and carrot.
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