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Spring Vegetable Soup

spring vegetable soup Entree
Spring Vegetable Soup
  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 3

Eating seasonal foods is always at the top of my priorities. This probably comes from my upbringing in Peru, where we only ate the fruits and vegetables that were in season. Back then it was almost impossible to find imported ingredients at the supermarkets, so we simply had to be patient and wait until our favorite foods were in season to enjoy them. Even though some people may find this lack of options undesirable, I really appreciate having grown up in such a way. I now know how important eating seasonal foods really is, as every ingredient produced at any given time has the exact nutrients you need to thrive during that season. Eating winter foods in the summer will make you feel over heated, and eating summer foods in the winter will make you feel like a snowman even when you're indoors. I made this easy and quick recipe with all this in mind. Spring is the perfect time of the year to consume asparagus, leeks, and peas. Parsley is also in season at this time of the year, and carrots are produced year round, so they're always in season! MORE + LESS -

Ingredients

1
tablespoon butter (or oil)
1
leek, cut in 1/2-inch slices
5
cups water
1
cup Cascadian Farm™ organic frozen peas & carrots
1
box Cascadian Farm™ organic frozen asparagus cuts
1/2
cup Cascadian Farm™ organic frozen shelled edamame
Salt and pepper, to taste
1/4
cup chopped parsley

Directions

Hide Images
  • 1
    Melt the butter in a large pan over medium heat. Add the leek and cook, stirring, for 2 minutes.
  • 2
    Add the water to the pan, bring to a boil, and cook for 10 minutes. Add the peas and carrots, asparagus, and edamame. Bring to a boil and cook for 3 extra minutes.
  • 3
    Season the soup with salt and pepper, and sprinkle with chopped parsley.
  • You can easily turn this soup into a cream soup, by blending everything once it's ready.

Expert Tips

  • If you're a meat eater, you can add shredded chicken together with the frozen vegetables for a more robust soup.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Eating seasonal foods is always at the top of my priorities. This probably comes from my upbringing in Peru, where we only ate the fruits and vegetables that were in season. Back then it was almost impossible to find imported ingredients at the supermarkets, so we simply had to be patient and wait until our favorite foods were in season to enjoy them. Even though some people may find this lack of options undesirable, I really appreciate having grown up in such a way. I now know how important eating seasonal foods really is, as every ingredient produced at any given time has the exact nutrients you need to thrive during that season. Eating winter foods in the summer will make you feel over heated, and eating summer foods in the winter will make you feel like a snowman even when you're indoors. I made this easy and quick recipe with all this in mind. Spring is the perfect time of the year to consume asparagus, leeks, and peas. Parsley is also in season at this time of the year, and carrots are produced year round, so they're always in season!

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