Spring Vegetable Soup Recipe
Cook Time: 15 Minutes
Phase: Phase 2
3 tablespoon VEGETABLE OIL Topco Associates, Inc.
4 oz Snowpeas (Pea Pod)
1 large Summer squash
1 tsp LEMON PEEL Frontier Cooperative Herbs
3 14.5 oz can Chicken Broth, Bouillon or Consomme
0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
4 each LEEKS Wegmans Food Markets, Inc.
0 1/2 lb ASPARAGUS Multiwipe International Inc.
0 1/4 cup PARSLEY Adams Extract Co.
0 1/2 tsp SALT Morton Salt, Inc.
14 1/2 fl oz Tap Water
- Heat oil in a large soup pot over medium-high heat.
- Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens.
- Add squash and pea pods and cook 2 minutes, or until squash begins to soften. Add salt, pepper, broth and water; bring to a boil.
- Reduce heat to low and simmer 5 minutes, until vegetables are tender. Just before serving, stir in parsley and lemon zest.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.