The Good Life
with a Southern Drawl

Simple Spring Vegetable Soup

By Amy Bailey — April 17, 2017

Light, flavorful, and oh-so healthy, this soup is so delicious you will want to eat it everyday, and so healthy you may just do that! It is vegan friendly too containing no meat or animal by-products.

Simple Summer Vegetable Soup, serves 6

1 shallot, finely chopped

1 pearl onion, finely chopped

3 cloves garlic, finely chopped

3 Tbsp extra virgin olive oil

1/4 cup white wine



Extra virgin olive oil

1/2 cup carrots, sliced

1/2 cup celery, finely chopped

1/2 cup potatoes, diced very small

1/2 radishes, sliced

1 cup mushrooms, sliced

1 cup sweet peas

1 cup lentils

5 Thyme sprigs, de-leaved





In a large heavy bottom pot, add olive oil and heat over medium high, when it starts to sizzle add shallot, onion, garlic and reduce heat. Saute until translucent, about 5-7 minutes. Add wine and salt and pepper to taste (about 1 tsp of each). Stir in carrots, potatoes, and radishes. Add more olive oil if needed to pan. Reduce heat to medium-low and let simmer for 10-12 minutes. Add oyster mushrooms and stir. Once mushrooms have browned a little, add 4 cups water, then sweet peas, thyme, lentils, and salt and pepper to taste. Bring soup to a boil, then reduce heat and let simmer for 15-20 minutes.