Spring Vegetable Soup

Spring Vegetable Soup

This soup showcases Britain’s beloved spring produce—think asparagus, peas, and carrots—while keeping the flavours bright and the overall dish wonderfully light. Whether you choose AquaTru purified water or a stock made from it, you’ll avoid the metallic tang that can sometimes come from tap water.  

Best of all, there’s no cream or butter here, so the spotlight stays firmly on the fresh vegetables. Since NHS advises aiming for at least 5 portions of fruit and veg per day, this soup offers a simple yet satisfying way to tick a few boxes while embracing the season’s best ingredients.  

  • Prep time

    15 min

  • Total time

    1 hr

  • Serving

    6 persons

  • Calories

    246 kCal

  • What you need:

    • 1 tbsp vegetable oil
    • ½ cup finely chopped onion
    • 1 garlic clove, minced
    • 1 medium potato, diced
    • ½ cup each of chopped broccoli, frozen corn, fresh spinach, mushrooms, carrots, and cabbage
    • 2 litres chicken broth
    • 150 g egg noodles
    • 1 cup canned or cooked white beans

  • How to do it:

    1. Place a large pot over medium heat. Add the vegetable oil (about 1 tablespoon) and let it warm up.   
    2. Add the chopped onion and minced garlic. Stir occasionally and cook for 3–5 minutes, until soft and fragrant.   
    3. Stir in the chopped potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Mix well so the vegetables are evenly coated with oil.  
    4. Pour in the chicken broth, just enough to cover the vegetables. Increase the heat and bring to a boil.   
    5. Reduce heat to low and let the soup simmer for about 20 minutes, or until the potato is tender.   
    6. Raise the heat slightly if needed, then stir in the egg noodles and white beans (drained and rinsed if canned).   
    7. Let the soup cook for another 7 minutes, or until the noodles are tender and the beans are heated through.   
    8. Adjust seasoning with salt, pepper, or herbs to taste. Serve hot and enjoy!   
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