Spring vegetable soup

Let the kids throw these healthy vegies into a big saucepan and enjoy the fun of stirring this yummy chunky soup full of green and white goodness.

Recipe «Spring vegetable soup» presented in category Recipes / Child, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek, pale section only, ends trimmed, washed, thinly sliced, 2 celery sticks, ends trimmed, halved lengthways, thinly sliced, 2 zucchini, trimmed, quartered lengthways, thinly sliced, 350g desiree potatoes, peeled, cut into 1.5cm pieces , 750ml salt-reduced chicken stock, 150g frozen peas, 2 tbsp shredded mint .

Ingredients:

• 1 tbsp olive oil 
• 1 leek, pale section only, ends trimmed, washed, thinly sliced 
• 2 celery sticks, ends trimmed, halved lengthways, thinly sliced 
• 2 zucchini, trimmed, quartered lengthways, thinly sliced 
• 350g desiree potatoes, peeled, cut into 1.5cm pieces 
• 750ml salt-reduced chicken stock 
• 150g frozen peas 
• 2 tbsp shredded mint 

Instructions

1. Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.
2. Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through.
3. Ladle the soup among serving bowls. Sprinkle with mint, if desired.