Spring vegetable soup with ravioli

Cooking Soups Spring vegetable soup with ravioli

This springtime soup is made in one pot, so not only is it easy to make, its quick to clean up, too.

Lables: Low fat Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 3-5 minutes or until soft. Add the consommé and water. Cover and bring to the boil.
  2. Add the carrot and simmer for 5 minutes. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are tender. Season with salt and pepper.
  3. Ladle the soup among serving bowls. Sprinkle with the chives to serve.

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2 tsp olive oil
1 leek, pale section only, halved, washed, thinly sliced
1L chicken consomme
500ml water
1 medium carrot, peeled, thinly sliced
1 x 375g pkt fresh beef ravioli
1 medium zucchini, ends trimmed, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
2 tbsp chopped fresh chives

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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