Quick and Easy Spring Vegetable Soup
By: Amy Jeanroy
Published: May 4, 2016

With warm days and cool nights of spring, we are so busy on the farm. It's an exciting time to be working outside and we appreciate the longer days. That does mean making dinner gets to be a little more challenging as we have a longer list of outside things to do and much less time in the kitchen. I love to find recipes that are both tasty and filling, but easy to pull together after a long day of prepping the gardens. 
Thanks to Foodista contributor; Julia, this quick and easy Spring Vegetable Soup is just the right thing after a long day. We love that it's light and full of fresh vegetables, just perfect after months of heavier recipes. I do try to make this a day early so the flavors can really develop. It's also my go-to recipe when I have an abundance of vegetables, but not enough of one kind to make a side dish. 
Make it as a starter for your next dinner, or as a light lunch. Don't forget the fresh rolls! This is a tasty way to welcome in spring. 
Quick and Easy Spring Vegetable Soup
3 Medium Carrots
3 Celery Stalks
2 Large Potatoes
1 Small Onion
1 Cup Frozen/Fresh Peas
1 Vegetable Stock Cube
2 Tablespoons Sunflower Oil
Salt to taste
Fresh ground pepper
Sprig of Thyme and any other early herbs that you can steal a pinch from.
 
Preparation
 
1 Peel and dice the onion. Sauté it on a low-medium heat for 3-4 minutes, stirring occasionally.
2 Wash, peel and slice carrots, celery & potatoes. Add them to the pot as well as the peas and sauté for about 2 minutes before adding 1.5 liter of water. Season with salt (about 2 teaspoons) and bring to the boil.
 
3 Throw in the vegetable stock cube and reduce the heat to low-medium.
 
For complete instructions, click here.