Description
Learn how to make a delicious Cream Of Spring Vegetable Soup that’s perfect for a light and flavorful meal. Follow our easy recipe now!
Ingredients
- 1/4 cup olive oil (60 ml)
- 1 lb beef, chopped (450 g)
- 1 onion, chopped
- 2 clove garlic, minced
- 2 quarts low-sodium chicken or vegetable stock (1.9 liters)
- 2 large potatoes, chopped
- 2 large carrots, chopped
- 1 tsp (5 ml) thyme
- 1 bunch fresh asparagus, trimmed & cut into 1 inch pieces
- 1/3 cup uncooked long-grain white rice (80 g)
- 1/2 lb fresh spinach (225 g)
- 1 cup milk (240 ml)
- salt & black pepper to taste
- 1 tbsp (15 ml) lemon juice or vinegar
- optional grated cheese
Instructions
- Pour olive oil into a big pot and heat it over a medium flame.
- Add chopped onion and cook for a couple of minutes.
- Mix in minced garlic, then sauté for another minute until it softens.
- Introduce the stock into the pot and stir well.
- Combine potatoes, carrots, and rice with the liquid mixture.
- Season with thyme, salt, and pepper.
- Bring everything to a rolling boil, then lower the heat and let it gently simmer for 20 minutes, or until the vegetables soften.
- Mix in the spinach, lemon juice, and asparagus, and let it cook for an additional 5 minutes.
- Gently stir in milk and allow the soup to cook for 5 more minutes.
- Serve hot with a side of crusty bread.
- Optionally, top each bowl with grated cheese before serving.
Notes
- Consider using homemade chicken or vegetable stock for enhanced flavor.
- Make the soup heartier by adding more beef or substituting it with chicken.
- Customize the soup by adding vegetables like peas or mushrooms.
