Spring vegetable soup

By Rodney Bowers
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  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove finely chopped
  • 2 large carrots, finely sliced
  • 2 medium leeks, outer leaves removed, thinly sliced and washed
  • 3 celery sticks, thinly sliced
  • 1/2 bunch of asparagus cut into rounds
  • 8 pinches salt
  • 2 pinches white pepper
  • 1 litre vegetable stock
  • 1 large zucchini , cut into triangle
  • 2 ripe tomatoes seeds and skins removed quartered and roughly chopped


  • 3 radish thinly sliced
  • 2 tablespoons chives finely chopped
  • 1 handful chervil, finely chopped


  1. On a medium heat, sweat the onion, garlic, carrots, celery and leeks in the olive oil for 5 minutes. Season.
  2. Bring the stock to a boil and add it to the vegetables (this reduces the cooking time and keeps the colours lively).
  3. Add the zucchini , asparagus and tomato and cook for a further 5 minutes. Freshness is the key to success. It’s crucial not to let it cook for longer.
  4. Taste and serve.


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