Spring veg soup

Capture the freshness and flavour of spring seasonal veg in this delicious soup. Carrots, leeks, celery and new potatoes are just some of the nutritious ingredients in this low-fat dish
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips




    • 1 litre hot vegetable or chicken stock


    • 1 small onion, peeled and finely chopped


    • 100g Chantenay or baby carrots, trimmed and halved lengthways


    • 1 stick celery, finely sliced


    • 4 baby leeks, trimmed and chopped


    • 2 cloves garlic, peeled and finely sliced


    • 250g baby new potatoes, quartered


    • 100g fresh or frozen peas


    • 3-4 heads baby pak choi or spring greens


    • About 12 mint leaves






    1. Bring the stock to the boil in a large pan. Add the onion, carrots, celery, leeks and garlic. Return to the boil, then add the potatoes. Simmer for 12-15 mins, until just tender.


    1. Add the peas, then put the pak choi on top, so it’s just below the level of the stock, and simmer for another 5 mins.


    1. Spoon into warm bowls and garnish with the mint, roughly chopped.



Nutritional information per portion



fat 1.5g saturates 0.5g calories 163(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.