Soups

Spring Vegetable Zucchini Noodle Soup

This vegetarian soup makes use of the best veggies of spring, and swaps in spiralized zucchini as light, nourishing “noodles.” Start with a base of leeks, celery and fennel, and build with garlic, potatoes, peas, asparagus, zucchini and parsley. Tip: find simple spiralizers online or from kitchen retailers.

Prep

Cook

Servings

Level

Easy

Ingredients

2 Tablespoons Challenge Unsalted Butter
2 Tablespoons olive oil
1 leek, white and pale green parts only, thinly sliced into half-moons
1 stalks celery, diced
1 small fennel bulb, diced
kosher salt
freshly ground black pepper
2 garlic cloves, thinly sliced
¾ pound small waxy potatoes, diced into ½-inch pieces
6 cups unsalted vegetable stock
1 cup peas (fresh or frozen)
½ bunch asparagus, woody ends removed, stems cut into 1-inch pieces
1 zucchini, spiralized
¼ cup chopped flat-leaf parsley, for garnish
Parmesan cheese, for serving

Directions

1

Heat butter and olive oil in a large pot over medium heat. Add leeks, celery and fennel and cook; season with salt and black pepper. Cook, stirring occasionally, until softened, 8-10 minutes.
2

Stir in the garlic and cook until fragrant, 1 minute. Add potatoes and stock; season with salt and pepper.
3

Bring to a boil, reduce to a simmer and cook until potatoes are tender, about 10 minutes. Stir in peas and asparagus and cook 2 minutes, until crisp tender and bright green.
3

Remove from heat and stir in the zucchini and parsley. Serve hot with grated Parmesan.

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