Zingy Spring Vegetable Soup

Soup. It’s one of my favourite foods, at any time of year. With endless possible combinations, it provides variety within a seasonal diet, and it’s a great way to use up leftovers. Many soups are happy to simmer away while the cook is busy doing something else, and most are amenable to being made in large batches, so the extra can be refrigerated for another day, when the flavours will have really married, or frozen for an out-of-season treat. Generally, all you need to do is multiply ingredients for large batches, but do watch out for instructions that relate to what you need to do just before serving. Often those bits don’t preserve or re-heat as well.

Today, I’ve taken advantage of the tail end of our winter vegetables together with some early spring vegetables to make an easy main meal lunch. The carrot provided the main flavour and colour. Squash added a bit of texture and the onion relatives gave a bit of depth. The ‘zing’ came from the ginger root. My soup simmered quietly while I was out at a meeting, and was ready to ‘finish’ when I got home at lunchtime.Place setting with soup and bread

Serves 2 as a main, or 4-6 as a starter.


1/2 tablespoon Vegetable oil
1 to 1 1/2 cups Medium to large carrots, diced (leftover is ok)
1 cup Squash chunks (leftover is ok)
1/2 cup Chopped baby leeks or spring/green onions (about half a dozen)
1/2 to 1 tablespoon Ginger root, chopped fine
2 cups Vegetable stock
1/2 cup Yogurt (or soy milk, if you want a vegan version)
Chives to garnish; optional salt and pepper


  1. Heat oil in medium saucepan.
  2. Chop raw vegetables; saute to begin softening them.
  3. Add any already-cooked vegetables that you’re using, cutting up small enough for easy stirring.

    Picture of cooked squash in leftover container

    I cut this into thumb-sized pieces.

  4. Add stock and bring to a boil.
  5. Reduce heat to a simmer, cover loosely and cook gently for 1-2 hours.
  6. Blitz to a creamy smoothness. You can remove the hot soup to a glass (not plastic) blender to do this, or use a hand blender right in the pan. (This is the point to stop if you’re making the soup in advance. Carry on from the next step after thawing/removing from the fridge on the day you want to serve it.)

    Picture of soup blended smooth in the pan.

    Nice and thick, but not stodgy.

  7. Do a taste check and add salt and pepper now if needed. Stir in most of the yogurt, keeping back a couple of tablespoons for garnish.
  8. Heat through gently for a further 10-15 minutes. Do not allow to boil, or the yogurt will cause the soup to separate and look curdled.
  9. Ladle into bowls, drizzle with yogurt and top with snipped chives, including the flower if you have it. Serve with crusty bread, and maybe some hummus for protein.

    Picture of bowl of soup with garnish

    I love the visual spring lift the chive flower adds.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Recipes
3 comments on “Zingy Spring Vegetable Soup
  1. Fairy says:

    The full-sized leek made amazing leek and potato soup, too. It was just the thing after a day of sightseeing!

    Liked by 1 person

    • I actually know what you’re talking about–having filed your note after our visit in my (paper) blog folder at the time, and having happened to have read it again just the other day!
      So glad you were able to enjoy it all. 🙂

      Liked by 1 person

  2. Looks very delicious!

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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