Brimming with fresh produce in a light, mildly seasoned broth, this is just the soup to serve as an introduction to a festive spring meal such as Easter dinner or the Passover seder.

　　

Ingredients

8 or more servings

　　2 tablespoons olive oil

　　1 medium onion, finely chopped

　　2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed

　　6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　2 medium potatoes, peeled and diced

　　3 medium carrots, peeled and sliced

　　3 medium celery stalks, diced

　　8 ounces white, baby bella, or crimini mushrooms, sliced

　　1 teaspoon paprika

　　1 teaspoon ground cumin

　　Salt and freshly ground pepper to taste

　　1/4 cup minced fresh dill, or more to taste

　　2 cups frozen green peas, thawed

　　

Step 1

Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.

　　

Step 2

Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.

　　

Step 3

Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 136

　　

Step 6

Total fat: 4g

　　

Step 7

Protein: 5g

　　

Step 8

Fiber: 5g

　　

Step 9

Carbohydrate: 21g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 111mg

　　Vegan Soups and Hearty Stews for All Seasons