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.

Spring Vegetable Soup with Purple Potato Chips

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 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



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.


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.


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


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 -))

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  • Reply
    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! 🙂

  • Reply
    March 15, 2012 at 3:42 am

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

  • Reply
    March 15, 2012 at 7:38 am

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

  • Reply
    March 15, 2012 at 3:22 pm

    Both your soup and photos look lovely!

  • Reply
    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?

  • Reply
    March 15, 2012 at 9:25 pm

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

  • Reply
    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.. ;)))

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

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

  • Reply
    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!

  • Reply
    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

  • Reply
    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.

  • Reply
    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!

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

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

  • Reply
    April 28, 2015 at 3:43 am

    I would love to know what the China pattern is…

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