almost spring soup

spring vegetable soupAs spring nears, for me it feels like time to have some lighter fare.  This recipe ~ and all others on this blog ~ was given to me by my close friend and mentor.  And, like all others on this blog, it made for both a delicious meal and a valuable learning experience.

A broth-based soup, it is easy and versatile and can be whipped up weekly with no two batches the same.  While creamy-cheesy soups appeal in the winter months, this could provide a nice transition when temperatures begin to warm slightly.

  • Dice up two or three sweet onions, mince a head of garlic cloves and slice five or six carrots
  • In a medium stockpot heat some olive oil and saute these veggies until onions are translucent, about 8 minutes
carrot and onion saute

an easy base for spring veggie soup

  • Stir in a couple of pinches of each:  garlic powder, onion powder, curry powder {or your preferred seasoning} and s&p
  • Add 3 quarts of vegetable broth and a hunk of parmesan cheese to the pot; bring to a boil then simmer until carrots are tender
  • Add 1-1/2 cups small pasta such as ditalini or elbows; turn off heat
  • Serve when the pasta is cooked, about 8-10 minutes
tubettini pasta

tubettini pasta is perfect for soups

I like to break up the parmesan hunk and have mini-bits swimming in the soup, but you can always remove it or omit it altogether and maybe sprinkle some ground parm on each bowlful.

This simple recipe can be changed up in so many ways ~ canned tomatoes, potatoes instead of pasta, shrimp with a splash of soy sauce ~ and it all sounds good to me!

spring soup


2 comments on “almost spring soup

  1. loloslunch says:

    We have lots of carrots from our food box. We might try a version of this recipe this week.

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