FOOD FRIDAY - SPRING!

“It’s spring fever... You don't quite know what it is you DO want, but it just fairly makes your heart ache, you want it so!” - Mark Twain
 
Spring has sprung in the Southern Hemisphere, which means it’s time to ditch all the comfort foods and put the spring back into meals. Here is a fresh and light Spring vegetable soup that is wholesome as well as tasty.

Spring Vegetable Soup
Ingredients
2 tbs olive oil
1 large leek, pale section only, ends trimmed, washed, thinly sliced
1 celery heart, stalks and pale green leafy ends, thinly sliced
2 artichoke hearts, cleaned, trimmed, quartered lengthways, thinly sliced
350 g Desirée potatoes, peeled, cut into 1 cm cubes
1 litre salt-reduced chicken stock
150 g snow peas, chopped (= mangetout peas – can substitute frozen peas)
1/2 tsp ground dried mustard powder
Salt and pepper to taste
1 tbs chopped fresh thyme or parsley (optional)
 
Method

• Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and artichokes and cook, stirring often, for 10 minutes or until vegetables are soft.
• Add the mustard powder and season with salt and pepper.
• 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 until the peas are cooked.
• Ladle the soup into serving bowls. Sprinkle with chopped thyme or parsley, if desired.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.