After eating wild leeks for the first time this year, I’m looking for all kinds of ways to use them again. This Garden Vegetable Soup seemed like a logical way to go and I’m sharing it with Jenny Melrose and her readers today as well. You really should take a peek at the recipe because it’s super simple and who doesn’t love soup – even in the summer! This is another way to use up your leftover veggies that I know you’ve stored in that bin in the freezer, right? If you want to make it vegan, use vegan bouillon cubes or you can make your own broth. Wild leeks are hard to come by and can only be found for a few weeks in the Spring and of course, regular leeks will do the job just as well. I hope you’ll pop over to The NY Melrose Place to visit. Jenny always has lots of fun stuff going on and if you’re a blogger, there’s a gigantic link party for crafters and cooks every Wednesday.
This soup was so wonderfully delicious. It’s chock full of nutrients and I had a special treat in there – wild leeks from the farmers market. I’d never had them before and the taste was more intense than a regular leek. They are smaller and similar to spring onions in shape and size. I’ve included a lot of leeks in this recipe and combined with the fresh herbs and fresh lemon juice, your taste buds will be in for a surprise!
This soup comes together very quickly and most of the work is in the chopping. Be sure you do all your prep before you start cooking because you don’t want your veggies overcooked.
- 2 tablespoons extra virgin olive oil
- 2 cups chopped leeks, cleaned, sliced thinly, white part only
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 2 cups carrots, peeled and sliced thinly
- 2 cups fresh green beans, cut in half
- 8 cups vegetable broth
- 1 28 oz can of diced tomatoes (or 3.5 cups chopped tomatoes (seeded if preferred)
- 1.5 cups mushrooms, chopped
- 1 cup asparagus, woody ends removed, cut on diagonal into 3/4 inch pieces
- a handful each of fresh basil and parsley, chopped
- 2 – 4 lemons
- Heat oil in large soup pot over medium heat. Add leek, garlic and salt and sauté until soft, about 3-4 minutes. Add carrots and green beans and cook for another 3 minutes.
- Add vegetable stock and bring to a boil. Reduce to a simmer and add tomatoes, and mushrooms. Cook for 15 minutes, simmering on low heat. Add asparagus and half of the basil and parsley and cook for 2 minutes.
- Remove from heat and distribute into each serving bowl, squeezing a generous amount of fresh lemon juice over each bowl and garnishing with the remaining basil and parsley.