Spring Vegetable Soup
The Light and Flavorful Winner –
Truth be told, I am a chef fangirl. It all started with the food network and has moved on from there. One of my go to chefs when I am looking for some sort of comfort food is the Barefoot Contessa. Her Provencal vegetable soup has been a staple in my home since 2005. I have made my own version with items that most people have in their home especially during this pandemic when some items may be more difficult to find in the grocery stores. It is a vegan, its light and flavorful and great for the spring season. Enjoy!
Ingredients:
- 2 TBSP olive oil
- 1 cup chopped onion
- 2-3 cups red potatoes cubed
- 2 cups carrots chopped in about 1 inch pieces
- 2 cups green beans cut in half
- 1 1/2 cups peas
- 1 tsp saffron threads
- 3 quarts broth (I used vegetable broth to make it vegetarian/vegan)
- salt and pepper to taste.
Instructions:
- Heat the olive oil in a stockpot, add onions and saute until translucent
- Add carrots and potatoes and cook over medium heat for about 4-5 minutes
- Add broth and saffron, bring to a boil, then reduce to simmer for 30 minutes
- Add beans and peas and simmer for another 10 minutes
- Salt and pepper to taste ( I used 1 tsp salt and pepper)
Options: you can add a little pesto on top once served, or sprinkle with Parmesan cheese for a added richness.
* Note: if using vegetable broth, the color will be a little darker than if using chicken broth where you will see more of the yellow of the saffron.
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