Spring Vegetable Soup
This spring vegetable soup combines leeks, courgettes, celery, savoy cabbage and frozen peas in a light vegetable stock. The Thermomix chops the fresh parsley in seconds and blends everything into a silky, vibrant green soup. Ideal as a starter or light lunch, it delivers fresh garden flavours with minimal effort.
About this recipe
Spring vegetable soup Thermomix TM7 style is the answer when you want a bowl full of seasonal freshness without spending an hour at the chopping board. This recipe turns leeks, courgettes, celery stalks and savoy cabbage into a silky, vibrant soup, finished with frozen peas for sweetness and freshly chopped parsley for colour. Searching for quick Thermomix TM7 recipes or ideas for a light weeknight dinner? This all-in-one kitchen machine handles everything in a single bowl: the herbs are chopped in seconds, the vegetables simmer gently in the stock, and the blade blends the soup to your preferred consistency. The result tastes like a farmers' market in a bowl — light yet satisfying, with roughly 131 kcal per serving. Serve it as a starter with crusty bread or as a warming lunch when the evenings are still chilly. Because the peas go in straight from the freezer, this is also a brilliant way to clear out the vegetable drawer before your next shop.
Preparation tips
- Wash the leeks thoroughly under running water and slice them lengthways first, as grit often hides between the layers and can end up grainy in your finished soup.
- Add the frozen peas only at the very end of cooking so they retain their bright green colour and sweet bite; overcooked peas turn grey and mushy and dull the soup's fresh look.
- Reserve a spoonful of the chopped parsley and scatter it over each bowl with a small knob of butter just before serving — this simple garnish lifts the aroma and makes the soup feel restaurant-worthy.
- If you prefer a thinner soup, simply add a splash of extra hot vegetable stock after blending; for a heartier version, blend only half the vegetables and leave the rest chunky.
Recipe variations
- Make it vegan by replacing the unsalted butter with a neutral vegetable oil or a plant-based alternative; the leeks, courgettes and savoy cabbage still deliver plenty of depth and the soup stays wonderfully silky after blending.
- For a seasonal winter twist, swap the courgette and peas for white cabbage, carrot and celeriac — the same chopping and simmering method works beautifully and creates a heartier cold-weather version of this soup.
Thermomix TM7 Benefits
- Chopping the fresh parsley in just a few seconds, the TM7 saves you fiddly knife work and keeps the vibrant garnish ready to serve. [Multi-Function]
- Weighing the butter and stock directly in the mixing bowl means the Thermomix gives you exact quantities with no separate scales to wash up. [Precision Control]
- Mixing the cooked vegetables into a silky, velvety soup, the TM7 blade replaces a standalone blender for restaurant-quality texture. [Multi-Function]
- Heating the leeks, celery and savoy cabbage gently in the stock, the Thermomix stirs automatically so nothing catches on the base. [Hands-Free]
- Grating a little cheese or nutmeg over the finished courgette and pea soup is done in seconds by the TM7, adding a professional finishing touch. [Multi-Function]
Ingredients
- fresh parsley
- unsalted butter
- leeks
- garlic clove
- courgettes
- celery stalks
- liquid vegetable stock
- savoy cabbage
- frozen green peas
- fine sea salt