Spring Vegetable Soup

Written by Rachel, Posted in Dinner, Gluten Free, Lunch, Main Dishes, Pasta, Soups, Vegetables, Vegetarian

 

Spring Vegetable Soup

Recipe Type: Main, Dinner, Soup, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 4-6

Ingredients

• 1 T olive oil
• 1/3 daikon radish, finely chopped
• 2 carrots, finely chopped
• 2 parsnips, finely chopped
• 1 lg. spring onion bulb, finely chopped
• 1 lg. green garlic, finely chopped
• 1/4 red cabbage, finely chopped
• 1 pint sugar snap peas, roughly chopped
• 1 to 1 1/2 t salt
• Pinch cayenne
• 1/4 t dried rosemary
• 1/2 t dried thyme
• 1/2 t dried oregano
• 1/2 t dried basil
• 1/2 t dried Italian seasoning
• Freshly ground black pepper
• 2 T lemon juice, divided
• 6-8 C vegetable stock
• 1 T butter
• 1/2 pkg rotini rice pasta

Instructions

1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
3. Cook pasta separately, according to package instructions.
4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
5. To serve, place some pasta in a bowl and ladle soup overtop.

3.2.1230

 

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