Spring Vegetable Soup Recipes

Spring vegetable soup recipes are perfect for a quick dinner on a chilly evening. Here are two low-fat, healthy spring vegetable soup recipes that serve four people. These spring vegetable soup recipes can be paired with a slice of fresh pumpernickel bread or a turkey sandwich made on whole-grain bread.

To make creamy spring vegetable soup, you will need:

• Two medium saucepans
• Whisk
• Measuring cups and spoons
• Kitchen knife
• Two tablespoons all-purpose flour
• Three cups of low-fat milk
• Two cups red potatoes, scrubbed and cubed
• Three carrots, cut in thin strips
• Half of a Vidalia onion, chopped
• Two cups water, boiled
• Three-fourths of a pound of sugar snap peas, trimmed
• Two tablespoons fresh chives, snipped
• Three-fourths of a teaspoon of salt

Creamy Spring Vegetable Soup

1. Mix flour and salt in a medium saucepan. Whisk in the low-fat milk until blended with the dry ingredients.
2. Bring ingredients to a boil over medium-high heat. Continue to cook while whisking mixture constantly for about thirty seconds. Remove the saucepan from the heat.
3. Place the prepared potatoes, carrots and onion in another medium saucepan. Add boiling water to the vegetables. Cover the saucepan and cook over high heat until the vegetables are crisp-tender, approximately five minutes. Add the sugar snap peas during the last minute of cooking.
4. Stir in the milk mixture. Cook over medium heat until vegetables are tender. Stir occasionally, approximately five minutes.
5. Sprinkle with chives. One and a half cups of spring vegetable soup makes a perfect serving.

To make Spring vegetable soup with fresh herbs, you will need:

• Dutch oven
• Measuring cups and spoons
• Kitchen knife
• Seven cups of water
• Ten small red potatoes, quartered
• Two medium carrots, sliced
• Two ribs of celery, sliced
• One medium onion, chopped
• One large leek, chopped
• Half a teaspoon of kosher salt
• One pound of frozen peas
• Two tablespoons fresh parsley, chopped
• One tablespoon fresh tarragon
• Ground pepper

Spring Vegetable Soup with Fresh Herbs

1. Combine water, potatoes, carrots, celery, onion, and leek in a Dutch oven. Bring the contents to a boil.
2. Add kosher salt. Simmer the ingredients over a low heat for thirty minutes.
3. Add the peas to the Dutch oven. Simmer the spring vegetable soup for approximately three minutes. Stir in the fresh parsley and tarragon. Season with ground pepper to taste and serve.