Spring Herb Garden Soup
This soup is like a breath of fresh air—simple, wholesome, and filled with vibrant spring vegetables. It's a celebration of the season’s renewal, made comforting with a medley of garden-fresh flavor. Using Fingerlakes dried herbs, this soup opens your Resurrection Day meal with warmth and grace.
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Ingredients
1 tbsp olive oil
1/2 cup chopped leeks or sweet onion
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
3 Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2 cups)
1 (14.5-ounce can) Fire Roasted Tomatoes, keep juice
1/2 tsp dried parsley
1 1/2 bay leaves
6 cups vegetable broth
Salt and pepper to taste
1 zucchini, diced
1 cup fresh or frozen corn
1 cup fresh or frozen peas,
Fresh lemon wedges, grated parmesan cheese (optional)
DIRECTIONS
Heat olive oil in soup pot on medium-high heat.
Add onion, carrots, celery, and garlic. Sauté until tender, stirring as needed.
Add potatoes, canned tomatoes (with juice), vegetable broth, herbs, salt, and pepper.
Loosely cover the pot and bring soup to a boil for 8-10 minutes until potatoes are fork-tender.
Stir in zucchini, peas, and corn. Continue heating for 5 minutes until the vegetables are warmed through.
Serve warm, garnished with fresh lemon wedges and grated parmesan cheese.
To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 3 months
REVIEWS
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We'd love to hear your thoughts if you make it.
stac
awesome!
Deb
I and my friends absolutely love this jalapeño honey peach jam. It has just enough kick with the jalapeños. Delicious on bread or crackers!
Deb
These spices made an excellent bread dip.We loved it!