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Spring vegetable soup with ravioli

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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 consommé 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.

Source: taste.com.au


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