Spring Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 large or 2 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
• 2 medium celery stalks, diced
• 32-ounce carton (about 1 litre) vegetable broth, plus 2 cups (475 ml) water or 6 cups (1½ litres) water with 2 vegetable bouillon cubes
• 3 medium potatoes, peeled and diced
• 3 medium carrots, peeled and thinly sliced
• 1 medium red or yellow bell pepper, or half of each
• 2 teaspoons salt-free seasoning
• 1½ cups finely chopped tomatoes
• 1½ cups shelled fresh or frozen green peas
• ¼ cup chopped fresh parsley or a big handful of baby spinach, sliced
• 1 to 2 tablespoons minced fresh dill, optional
• salt and freshly ground pepper to taste

Method

Heat the oil in a soup pot. Add the leeks and celery and sauté over medium-low heat until the leeks are limp, stirring occasionally, about 8 minutes.

Add the broth and water, potatoes, carrots, bell pepper, and seasoning. Bring to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar for 15 to 20 minutes, or until the vegetables are tender.

Stir in the tomatoes, peas, parsley, and optional dill. Cook over very low heat for 6 to 7 minutes longer. Make sure the peas and parsley stay nice and green (or see Note if making ahead of time). If the soup is crowded, add another cup or so of water and heat through.

Season with salt and pepper and serve at once.

Note: If you’re making this soup ahead of time, hold off on adding the peas and parsley (or spinach), and optional dill. Once the soup is reheated and ready to be served, add these last ingredients.