Spring Vegetable Soup
This recipe is another home run from Gwyneth Paltrow’s cookbook, It’s All Good. All of the recipes I’ve tried in this book have been phenomenal – flavorful and full of nutritious, simple ingredients.
Here are all of the super yummy recipes from It’s All Good that I’ve made and posted so far:
- Roasted Cauliflower + Chickpeas with Mustard + Parsley — One of my favorites. Just remade this one this week!
- Brown Rice Pasta with Tuna, Olives, Fried Capers + Parsley — OMG. So insanely fabulous!
- Grilled Mahi with Clementine-Cucumber Salsa
- Mexican Green Goddess Dressing
- Tahini Yogurt Dressing
I had no idea how savory this vegetable soup would be, considering that it comes together so quickly. I very much regretted the fact that I only made a single-batch. The leftovers were delicious and we really wished there was more of them! (I also regret how quickly I took these pictures, but we were really hungry!)
The leeks and garlic provide immense flavor, the zucchini softens in the soup, the haricots verts soften slightly but still have a little crunch to them which is nice in the soup, the broth is ridiculously tasty, and then when you mix in a dash of soy sauce and squirt some Sriracha on top, the flavors are unreal! She also toasted sesame oil, which we omitted. This was for the Asian-style serving option for the soup.
If you want to make the soup Italian-style you top it with a dollop of pesto instead of the soy sauce and Sriracha. I’ll definitely be making this soup again and trying the Italian-version!
This recipe is perfect to prepare on a work-night, since the entire dish comes together in about 35 minutes. This soup would also be a lovely appetizer for dinner guests!
I love this cookbook, and cannot wait to try more recipes.
Hugs, kisses + yummy dishes… xoxo
Spring Vegetable Soup
- Total Time: 35 minutes
- YIELDS 4 servings
- 2 Tablespoons extra virgin olive oil
- 2 large leeks, washed + finely chopped
- 2 garlic cloves, finely minced
- to taste coarse sea salt
- 4 cups vegetable stock
- 1 small zucchini
- 1/2 - 3/4 cup haricots verts, cut into 1/4-inch pieces
- 2 packed cups baby spinach or watercress (I used spinach)
- Optional Toppings for Asian-style: soy sauce, toasted sesame oil and Sriracha
- Optional Toppings for Italian-style: pesto
- Heat the olive oil in a large, heavy pot over medium heat.
- Add the leeks and garlic, along with a heavy pinch of coarse sea salt. Cook, stirring occasionally until softened but not browned, about 10 minutes.
- Add the vegetable stock and turn up the heat.
- Once the soup comes to a boil, lower the heat and simmer for 10 minutes, just to get the leek flavor nicely acquainted with the stock.
- Add the zucchini and haricots verts and cook until just tender, about 2 minutes.
- Add the spinach or watercress and cook until wilted, not even a full minuts.
- For an Asian version, serve with bottles of soy sauce, toasted sesame oil and Sriracha and season to taste. (We had our soup with just GF soy sauce and Sriracha and it was perfect!)
- For an Italian version, serve with a dollop of pesto in each bowl of soup. (I’ll be trying this one next!)
Recipe from Gwyneth Paltrow’s Cookbook It’s All Good