Spring Vegetable Soup

  • 15MINS
  • 50MINS
  • 134KCAL

This warming soup packs in so many spring veggies, and can be chilled after cooking to use as lunch for the rest of the week. It's so easy to make: just throw everything into the pan and simmer! There's no blending involved in this recipe, keeping the soup chunky and filling.

Featured On
Pages 164 - 165

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Spring Vegetable Soup pinchofnom.com
5

Hints & Tips

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Easy to cook in a soup kettle you just need to simmer the barley for about 15 minutes first.

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‘Great for cold days and packed with flavour and vegetables’

Cathy

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2 comments

See what others have to say

MichelleSunday 19th February 2023

Can’t find a turnip anyway any other suggestions please.

Reply

    SharonTuesday 28th February 2023

    Hi Michelle, if you can’t find turnips you could try using swede or parsnips instead. Hope you enjoy the recipe!

    Reply

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