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Easy recipe Spring Vegetable Soup Recipe

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Easy recipe Spring Vegetable Soup Recipe - one tablespoon olive oil (Recipes by ingridients <a href="/search/olive-oil">olive oil</a>) one, leek (Recipes by ingridients <a href="/search/leek">leek</a>)  pale section only, ends trimmed, washed, thinly sliced about two celery sticks, ends trimmed, halved lengthways, thinly sliced about two zucchini, trimmed, quartered lengthways, thinly sliced three hundred and fiftyg desiree potatoes, peeled, cut into one.fivecm pieces seven hundred and fiftyml (three cups) salt-reduced chicken stock one hundred and fiftyg (one cup) frozen peas (Recipes by ingridients <a href="/search/peas">peas</a>) about two tablespoons shredded mint (Recipes by ingridients <a href="/search/mint">mint</a>) (optional)Step one Heat the oil in a large saucepan over medium-low heat. Add the, leek (Recipes by ingridients <a href="/search/leek">leek</a>)  celery and zucchini and cook, stirring often, for ten minutes or until vegetables (Recipes by ingridients <a href="/search/vegetables">vegetables</a>) are soft. Step about two Add the potato and stock to the pan. Spring Vegetable Soup Recipe. Increase heat to medium-high. Cover and bring to the boil. Spring Vegetable Soup Recipe. Reduce heat to medium and simmer, partially covered, for fifteen minutes or until potato is tender. Add the peas (Recipes by ingridients <a href="/search/peas">peas</a>) and cook for three minutes or until the peas (Recipes by ingridients <a href="/search/peas">peas</a>) are heated through. Spring Vegetable Soup Recipe. Step three Ladle the soup among serving bowls. Spring Vegetable Soup Recipe. Sprinkle with, mint (Recipes by ingridients <a href="/search/mint">mint</a>)  if desired..

one tablespoon olive oil (Recipes by ingridients olive oil) one, leek (Recipes by ingridients leek) pale section only, ends trimmed, washed, thinly sliced about two celery sticks, ends trimmed, halved lengthways, thinly sliced about two zucchini, trimmed, quartered lengthways, thinly sliced three hundred and fiftyg desiree potatoes, peeled, cut into one.fivecm pieces seven hundred and fiftyml (three cups) salt-reduced chicken stock one hundred and fiftyg (one cup) frozen peas (Recipes by ingridients peas) about two tablespoons shredded mint (Recipes by ingridients mint) (optional)Step one Heat the oil in a large saucepan over medium-low heat. Add the, leek (Recipes by ingridients leek) celery and zucchini and cook, stirring often, for ten minutes or until vegetables (Recipes by ingridients vegetables) are soft. Step about two Add the potato and stock to the pan. Spring Vegetable Soup Recipe. Increase heat to medium-high. Cover and bring to the boil. Spring Vegetable Soup Recipe. Reduce heat to medium and simmer, partially covered, for fifteen minutes or until potato is tender. Add the peas (Recipes by ingridients peas) and cook for three minutes or until the peas (Recipes by ingridients peas) are heated through. Spring Vegetable Soup Recipe. Step three Ladle the soup among serving bowls. Spring Vegetable Soup Recipe. Sprinkle with, mint (Recipes by ingridients mint) if desired..

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