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Rhubarb soup, creamy and lightly spiced, ideal for spring

Rhubarb, traditionally associated with sweet desserts and cakes, is transformed in this recipe into the role of the main star of a savory soup, proving its extraordinary versatility. Combining the tart flavor of rhubarb with the depth and warmth of spices such as ginger and cinnamon creates a fascinating gastronomic experience that will tantalize your taste buds and offer a whole new perspective on the traditional uses of rhubarb in the kitchen.

This rhubarb soup is more than just a dish; it’s a celebration of spring and its natural treasures. It offers the opportunity to experiment with local and seasonal ingredients, encourages creativity in the kitchen and at the same time supplies the necessary nutrients after a long winter. Its creamy texture and rich spicy notes are like a caress for the soul, ideal for cooler spring evenings when we want to warm our body and heart.

In addition, the preparation of this soup is relatively simple and does not require much time or special cooking skills, which makes it accessible to anyone who wants to bring a little spring refreshment to their diet. Whether you’re looking for a light lunch, an impressive appetizer, or just a way to make interesting use of seasonal rhubarb, rhubarb soup is a choice that won’t disappoint.

Rhubarb soup is not just food; it is an expression of love for nature, for seasonality and for simplicity that brings endless possibilities. It is an invitation to discover, experiment and enjoy every bite that brings the best of what the current season has to offer.

Rhubarb soup recipe

Ingredients

  • 500 g of rhubarb, cleaned and cut into small pieces
  • 1 large white onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 medium potatoes, peeled and diced
  • 1 liter of chicken or vegetable broth
  • 200 ml of cooking cream
  • 2 spoons of olive oil
  • 1 teaspoon of ground ginger
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Fresh mint or parsley for garnish

Procedure

  1. Heat the olive oil in a saucepan over medium heat. Add chopped onion and garlic, sauté until soft, about 3-5 minutes. Add the chopped rhubarb and potatoes, stir and sauté for another 5 minutes.
  2. Add the vegetable broth to the pot. Cover and cook over low heat until the potatoes and rhubarb are completely tender, about 15-20 minutes. After cooking, remove the pot from the heat and let it cool slightly.
  3. Using an immersion blender or in a blender, blend the soup to a smooth cream. Return the cream of soup back to the pot.
  4. Add the cooking cream, ground ginger and cinnamon. Mix well and heat over low heat, but do not boil. Taste and season with salt and black pepper as needed.
  5. Serve the soup hot, garnished with fresh mint or parsley.

Rhubarb soup questions and answers

Can I use vegetable stock instead of chicken stock?

Yes, vegetable broth is an excellent alternative for a vegetarian version of this soup. It gives it a delicate taste that nicely complements the acidity of the rhubarb.

Is it possible to prepare the soup without cream?

Yes, if you’re looking for a lighter or dairy-free version, you can leave out the cream or substitute coconut milk for a dairy-free, creamy consistency.

How can I thicken the soup if it is too thin?

If the soup is too thin, you can add more potatoes, which will naturally thicken the soup after blending. Alternatively, you can use a little cornstarch dissolved in water to achieve the desired consistency.

How long can I keep rhubarb soup in the fridge?

Stored in an airtight container, rhubarb soup should last 3 to 4 days in the refrigerator. Warm it well before serving.

Can this soup be frozen?

Yes, you can freeze rhubarb soup for up to 3 months. It is recommended to freeze it before adding the cream, as dairy products can change the texture after thawing. Thaw in the refrigerator and reheat well before serving.

Can I add other spices or herbs to the soup?

Of course, don’t be afraid to experiment with different spices and herbs. Nutmeg, thyme, or rosemary can be interesting additions that add another layer of flavor.

How can I serve the soup?

Rhubarb soup is excellent served warm with fresh bread or croutons. You can use fresh herbs like parsley or mint to garnish and add freshness.

How can I achieve a slightly spicy taste?

The ground ginger and cinnamon are great for a slightly spicy flavor that complements the tartness of the rhubarb beautifully. Add the spices gradually and taste to achieve exactly the taste you like.

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