Ingredients

How to make it

  • Heat some oil in a large pot over medium heat. Add onion, carrots, and red bell pepper. After softened add the garlic and cook one minute. Stir in the spices and cook one more minute. Add in the chicken stock (or water and bouillon) and the potatoes. Bring to a boil, reduce heat and simmer until potatoes are soft. About 10 minutes before the potatoes are done add in the asparagus. Cook until the potatoes are tender and add the peas, spinach and milk. Cook on med low heat until the spinach is wilted and soup is heated through. Season to taste with S&P.

Reviews & Comments 5

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  • jett2whit 11 years ago
    I just might spring into this soup this winter ;-)
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  • vicschick 11 years ago
    This looks so delicious and creamy.
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  • keni 11 years ago
    ...oooh!! It's spring in a bowl! :-) Looks delicious. And, I looked...myspicesage has their own similar blend called "Paris blend".... prolly gonna have to add that to my next order!
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  • luisascatering 11 years ago
    I love Penzey's spices! The one you used is perfect for this soup - well done!
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  • DetroitTokyo 11 years ago
    Great looking soup, nice and colorful!
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