Potato Veggie Spring Soup

Potato Veggie Spring Soup

Rating:

(0 votes) 0 0

Ring in spring with a little bit of zest. This spring vegetable soup is delicious and refreshing.

Shared by

Time needed

10 min preparation + 6 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 4 cups chicken broth
  • 1 carrot, peeled and chopped
  • 2 parsnips, chopped
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 5 potatoes, peeled and cubed
  • 1 teaspoon yellow curry powder
  • ¼ cup frozen peas
  • 1 cup fresh parsley, chopped
  • ½ cup fresh dill, chopped
  • ½ lemon, juiced
  • salt
  • pepper

Our Readers Also Loved

Directions

Combine the ingredients, except the lemon, peas and dill, into a crockpot, mix and cook on low for 6 hours. Add the peas, dill, salt and pepper to taste and cook for an additional 15 minutes. Mix in the lemon juice and serve.


Around The Web