Announcements/ Soups/ Vegetable and Grain Soups

Perfect for Spring Vegetable Soup with Purple Potato Chips, and an Exciting Announcement – or two!:))

I have great news, something I just have to share with you, my dear friends!

First, I’ll be attending the Food Blog Forum in sunny Orlando, at Walt Disney World on the weekend of March 17th! I feel honored that I was invited to be there with some of the top food bloggers, food photographers, cookbook authors, web designers, and others. This is the first time for me and I am very excited about it. I promise to bring back a lot of pictures and a great story. I can’t wait to meet all the wonderful people from everywhere.

Second, I’ve got featured with my photo of Baked Scallops with Cheese and Wine Sauce on The FoodPornDaily. And this is my 7th time, I am so happy!!!!

Bowl of green soup with avocado and potato chips and bread

I have many pictures for you today and the lovely spring soup recipe with purple potato chips.

Print Recipe

Spring Vegetable Soup with Purple Potato Chips

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks, white parts only, thinly sliced
  • 2 1⁄2 cups green beans cut into 2-inch pieces
  • 2 1⁄2 cups small broccoli florets
  • 2 medium zucchinis, sliced
  • 5 cups vegetable stock (or water)
  • Salt and freshly ground pepper 
  • 4 tablespoons minced cilantro
  • 3 purple potatoes, thinly sliced
  • olive oil to fry

Instructions

1

Warm the oil in a pot over medium heat, and cook the leeks for a few minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Add the broccoli, zucchini, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.

2

In the meantime, slice the purple potato with a mandolin or a super sharp knife (a mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt.

3

When the vegetables are tender, puree in batches in a food processor or blender or put through a vegetable mill.

4

Return the milled vegetables to the pot. Season with salt and pepper to taste cook, stirring, over medium heat for 5 minutes more. Sprinkle with cilantro, and serve with chips and Irish soda bread.

Bowl of green soup with avocado and potato chips and bread

Happy St. Patrick’s Day! I’ll be back on Monday -))

March 15, 2012 By
14

You Might Also Like

Mushroom, Leek Soup with Yellow Cauliflower

November 13, 2012

Important Announcement!

April 3, 2016

Glimpse through the Flemish window – Very Exciting News!

July 17, 2016
  • Marina
    March 15, 2012 at 3:34 am

    Congratulation and congratulation! Well done! I am very happy for you, dear friend. Keep up with your photo and blog journey! 🙂

  • Yelena
    March 15, 2012 at 3:42 am

    Thank you, Marinochka! I wish the same to you. Talk to you later!

  • Misbah
    March 15, 2012 at 7:38 am

    Hello, I foud you through flikr.
    These are very beutiful pic and the soups look so delicious.
    Misbah/cupcakeluvs

  • Anonymous
    March 15, 2012 at 3:22 pm

    Both your soup and photos look lovely!

  • Nette @ This Dusty House
    March 15, 2012 at 4:40 pm

    So pretty! I love your dishes, your food, your photography… Where do you take your shots? Inside or out?

  • Ambika
    March 15, 2012 at 9:25 pm

    Yum! Absolutely in love with this soup! Love the vibrant colors and those dishes! So pretty!

  • Светлана
    March 16, 2012 at 10:20 am

    Леночка, у вас уже всё цветёт!!! Как красиво)
    Суп очень жизнерадостный) А зелёный чудик по-моему тебе глазки строит.. ;)))

  • Courtney J
    March 16, 2012 at 10:59 pm

    beautiful photos!!!! i love the look of this soup!

  • shrazzi
    March 18, 2012 at 4:09 am

    Oh my gosh! Your website is gorgeous. I just stumbled upon it now and I'm so impressed. Can't wait to try the spring soup!

  • Mary
    March 19, 2012 at 5:47 pm

    What wonderful news. You must be very excited about the trip. I'm excited about this recipe. It looks delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary

  • Debs @ The Spanish Wok
    April 7, 2012 at 5:32 pm

    BEAUTIFUL – photos and soup, thanks.

    Hope you enjoyed the FB Forum and congrats on your photos being published too.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

  • Jen Laceda | Tartine and Apron Strings
    March 16, 2013 at 2:08 am

    Yelena, Congratulations! You deserve all the accolades for your wonderful photography, styling, and recipes here at Melangery 🙂 This soup is so beautiful – the colours are so vivid and bright! I want to LIVE inside these photographs and imagine a life that's full of good things!

  • Lynda B
    February 7, 2014 at 12:11 pm

    I made this soup, it is delicious! thanks for sharing 🙂

  • Alisa
    April 28, 2015 at 3:43 am

    I would love to know what the China pattern is…