Spring Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Wonderful, adaptable spring vegetable soup
  • 1 onion, diced or 2 leeks, white and light green partly only, thinly sliced
  • 4 stalked celery, diced
  • 6 carrots, diced
  • 1½ cup peas
  • ¼ head cabbage, outer leaves only, thinly sliced
  • 2 russet potatoes, peeled, diced
  • 1 bay leaf
  • 1 clove garlic, grated on a microplane
  • salt
  • cracked pepper
  • parmesan rind, optional
  1. Dice onion/leeks, carrots, celery, roughly the same size about ¼-1/2 inch. Heat a stock pot over medium low heat with a couple tablespoons butter. Sweat vegetables with a good pinch of salt for about 10 minutes until soft.
  2. Add garlic and saute until fragrant. Add about 8 cups of water, bay leaf, a couple turns of cracked pepper, and simmer for about 10 minutes.
  3. Add the russet potato and continue to simmer until cooked. Add cabbage cook until soft. Then add peas. Once the peas are cooked, a couple minutes, check seasoning and add more salt and pepper if desired. Using a large spoon break up some of the potatoes by pushing them against the edge of the pan. This will help thicken the soup.
Recipe by Courtney Nestor at http://www.courtneynestor.com/spring-vegetable-soup/