When the weather's grey and dreary outside I love to enjoy a hot bowl of soup with toast on my sofa. It makes me feel cozy and I also get the added benefit of watching tv with dinner, something I don't always do!
Since the weather in Victoria BC has been exceptionally grey lately I knew not just any bowl of soup would do. It didn't long to come up with what would be a good fit because all I could think of was Spring and Spring made me want a Spring Vegetable Chicken Soup. Not only is this soup full of fresh spring-y veggies, but it's also a lovely spring green colour.
Deep down inside I know it's fall and my fling with spring will be short lived, but I think each bite pushes those thoughts further from my mind. I hope it works for you too!
Knorr's Spring Vegetable Chicken Soup - serves 4 - 6
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves of garlic, mined
1 leek, white and light parts only
2 celery stalks, chopped
2 cups of water
1 large potato, peeled and diced
2 cups watercress
2 cups Knorr Simply Chicken Broth
1 tablespoon lemon juice
3/4 cups milk
1 pinch pepper
1/4 cup of plain yogurt, for garnish
1. In a soup pot, cook the leek, onion, garlic, and celery with the oil for about four minutes.
2. Add the potato, broth, water, and watercress and bring to a boil. Once a boil is reached, reduce to a simmer and cook about 20 minutes.
3. Puree soup in a blender or with an immersion blender and stir in milk, lemon juice, and pepper. Warm and serve with a dollop of yogurt is desired.
Can you picture it now? Spring flowers popping up, no more raking, I think I need another bowl...