Spring vegetable soup with ravioli

Spring vegetable soup with ravioli


This springtime soup is made in one pot, so not only is it easy to make, its quick to clean up, too.

The ingredient of Spring vegetable soup with ravioli

  1. 2 tsp olive oil
  2. 1 leek, pale section only, halved, washed, thinly sliced
  3. 1L (4 cups) chicken consomme
  4. 500ml (2 cups) water
  5. 1 medium carrot, peeled, thinly sliced
  6. 1 x 375g pkt fresh beef ravioli
  7. 1 medium zucchini, ends trimmed, thinly sliced
  8. 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  9. 2 tbsp chopped fresh chives

The instruction how to make Spring vegetable soup with ravioli

  1. Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 3-5 minutes or until soft. Add the consommu00c3u00a9 and water. Cover and bring to the boil.
  2. Add the carrot and simmer for 5 minutes. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are tender. Season with salt and pepper.
  3. Ladle the soup among serving bowls. Sprinkle with the chives to serve.

Nutritions of Spring vegetable soup with ravioli

calories: 232.547 calories
fatContent: 6 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 27 grams carbohydrates
sugarContent: 7 grams sugar
proteinContent: 15 grams protein
cholesterolContent: 37 milligrams cholesterol
sodiumContent: 1537.74 milligrams sodium

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