Do you ever crave veggies? I do, usually right after a vacation where I have indulged in all the wine and cheese my body can hold! So when I get back home my first stop is the grocery store to fill my cart with all the green goodness my body is craving. This simple summer soup is a savory way to replenish your body after a vacation or anytime you want to fill your life with more veggies.
This soup is simple and fast to make and sits light on your stomach but will definitely satisfy. Whenever I eat this soup I feel refreshed and replenished. The light herbed sour cream on top adds a touch of creaminess and tons of herby brightness.
Feel free to use different veggies or add in a pasta in the last 10 minutes of cooking if you want to make this soup more substantial.
My tip on this soup is to make sure that you cut all of the veggies roughly the same size so they all cook evenly.
Simple Summer Veggie Soup
Makes 4 servings
- 1 tablespoon olive oil
- 1 leek, trim the green top off, cleaned and sliced thin
- 2 large Yukon gold potatoes, cubed
- 4 cups low sodium vegetable broth
- 1 cup asparagus, chopped into small pieces
- 1 zucchini, cut into bite-sized pieces
- 1/2 cup frozen peas
- 1 cup fresh spinach
- 1 can (15 oz) cannelloni beans, drained
- 1 can (15oz) diced tomatoes, drained
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh mint, chopped
- Pinch of garlic powder
- 1/4 cup light sour cream
- Salt and pepper to taste
In a large pot, add olive oil and leeks. Saute leeks at medium heat until softened. Add in potatoes and broth and cook for 10 minutes, until the potatoes are crisp tender. Add in asparagus, zucchini, peas, tomatoes and beans. Cook at a low simmer for 10 minutes. Add in spinach and stir until spinach is wilted. Keep warm on low heat.
In a small bowl, add the sour cream chopped herbs and garlic powder. Stir and season with salt and pepper.
Ladle soup into bowls and top with a spoonful of herbed sour cream.