Fresh Spring Vegetables Soup

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Fresh Spring Vegetables Soup 

This fresh spring vegetables soup tastes exactly as its name suggests – it is full of fresh spring vegetables, shiitake mushrooms, chicken stock, spices, and is brimming with health and vitality.

Prep Time:
Cook Time:
Total Time:
Serves: 6
  • 8 dried shiitake mushrooms

  • 2 litres chicken stock

  • 6 cloves garlic, peeled

  • 50 g piece fresh ginger, sliced

  • 1 bunch silver beet, washed and sliced

  • 1 small head of broccoli, divided into florets

  • 3 courgettes, finely sliced

  • 200 g peas, shelled

  • 4 spring onions, sliced thinely

  • 100 g sugar snap peas

  • 2 handfuls baby spinach

  • salt

  • freshly ground black pepper

  1. Soak the shiitake mushrooms in a small bowl of hot water until soft, about 20 minutes.

  2. Drain, discarding the water, and then slice the mushrooms into thin strips.

  3. Place the stock in a large saucepan with the garlic and ginger and bring to the boil. Simmer for 15 minutes.

  4. Discard the garlic and ginger.

  5. Add the mushrooms, silver beet, courgettes, broccoli and peas and simmer for 8 to 10 minutes.

  6. Add the spring onions, sugar snap peas and baby spinach and simmer for 2 minutes.

  7. Season to taste with salt and pepper then serve hot.


To make the dish vegetarian, use vegetable stock  instead of chicken stock.

Category: Starter

Cuisine: Global

Sub-Category: Soup

Total Views: 1455

Word Count: 500

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