Many people follow the vegan trend that proposes healthy and wholesome ingredients that are natural. Here is a soup recipe that includes vegan ingredients with a broth like base.
Spring soup recipes
With spring in the air, the days are getting warmer, but it is a time when cold and infections often occur. The breeze is chilly and pathogens get active. In order to fortify your immunity system and that of your loved ones, you will surely love the vegan soup recipe that is mentioned below. As per the underlying principles of vegan diet, wholesome and natural ingredients are proposed which excludes the use of processed food items; meat based products as well as grains that are cultivated. With naturally occurring food items to be made a part of this diet, one might be often at a loss how to supplement their diet and satisfy their hunger. This greens soup recipe will surely help one to create a healthy meal any time or an appetizing soup for a general family meal.
As a spring soup, it is based on a broth like base. Hence, it is lighter than the heavy stews that are proposed for winters. At the same time the nutrition of the ingredients is simmered in the broth to bring out the best flavors in the soup.
The soup has a watery base where the shine and flavor of each vegetable is made apparent. Hence, the buttery flavor of the baby yellow potatoes as well as the grassy asparagus is apparent in the soup. Drizzled with olive oil it supplements the nutrition of the ingredients with omega three fatty acids.
Ingredients you need
- Half a pound of baby yellow potatoes
- 4 spring onions, thinly sliced
- 3 cloves of garlic
- Salt and pepper, coarsely ground
- 10 sprigs of mint and one fourth cup of leaves
- 6 sprigs of tarragon and one fourth cup of leaves
- 1 bay leaf, dried
- A pound of pencil asparagus, trimmed and cut
- A cup of fresh chickpeas
- 2 cups of sugar snap peas
- 10 leaves of Bibb lettuce
- 3 cups of spring greens like radish sprouts, sorrel, baby mustard and others, sliced
- Olive oil for drizzling
How to make?
Take a large pot and simmer onions, potatoes, garlic, a tablespoon of salt and ten cups of water. Wrap the mint and tarragon sprigs as well as bay leaf in cheesecloth and tie with twine before adding to the pot. Bring to a boil and reduce heat. This should take about 12 minutes when the potatoes have become tender. Now you can add the snap peas, chickpeas and asparagus. Crush the garlic and potatoes lightly. Combine the greens, lettuce and asparagus tips and allow them to wilt, season with pepper and salt. Toss in the remaining herb leaves and remaining greens. When serving the soup drizzle, then spread the olive oil on top.
The soup is easy to make and will combine the ingredients in a way that the nutritional benefits are preserved like Healthy Soups Given Here. Have it hot and fresh and it will certainly be a refreshing meal or an appetizer, however you want to consume it.