Spring vegetable soup is the perfect way to welcome the first warm days of the year. After a long and often grey winter, each of us is naturally ready for a change, whether in our lifestyle, diet or even in the kitchen. The spring season brings with it a huge variety of fresh vegetables that are not only delicious, but also packed with vitamins and minerals essential for our bodies to replenish energy and support the immune system after the winter. Rich in colour and flavour, spring vegetable soup is the epitome of spring on a plate.
The transition from winter to spring is often accompanied by a change in our eating habits. While during the colder months our preference may be towards hotter and denser foods, with the arrival of spring and warmer weather, our appetites begin to lean towards lighter and more refreshing options. Spring vegetable soup is the perfect choice for these days – not only is it light and refreshing, but it also provides your body with the nutrients it needs.
The use of seasonal vegetables is not just a question of taste, but also of sustainability and supporting the local economy. Buying local vegetables not only gives you fresher and tastier ingredients, but also supports local farmers. Spring vegetable soup offers flexibility and the ability to adapt ingredients to what is currently available, ensuring that your dish is not only delicious, but also environmentally responsible.
This recipe is not only simple and quick to prepare, but is also packed with vitamins and minerals that are much needed after winter. Many of the vegetables used, such as carrots, leeks and peas, are known for their detoxifying properties and ability to boost the immune system. In addition, this dish is an excellent source of fiber, which is key for healthy digestion.
Spring vegetable soup is more than just a meal; it’s a celebration of the renewal, freshness and simplicity that come with every new beginning. It’s a dish that brings families and friends together around the table, offering them not only a delicious meal, but also an opportunity to share the joys of the coming season. So let’s take this opportunity to not only enjoy this wonderful soup, but also to appreciate all the new and fresh that nature has to offer.
Recipe spring vegetable soup
Ingredients
- 1 large carrot
- 1 smaller parsley
- 1 medium leek
- 1 bunch of young onions
- 1 bunch of radishes
- 1 small courgette
- 150 g green peas (can be frozen)
- 1 l vegetable stock
- Salt and freshly ground black pepper to taste
- Fresh herbs for seasoning (e.g. parsley, dill)
- Olive oil for frying
Procedure
- Clean the carrots, parsley and leeks and cut them into smaller pieces. Cut the young onions into rounds, the radishes into thin slices and the courgettes into small cubes.
- Heat a little olive oil in a frying pan and add the chopped carrots, parsley and leeks. Fry for a few minutes until the vegetables are slightly softened. Then add the chopped baby onions, radishes, courgettes and peas. Fry everything together for another 2-3 minutes.
- Add the vegetable stock and let the soup come to a boil. Then lower the heat and let the soup simmer slowly for about 10 minutes, until the vegetables are soft but still crisp.
- Season the soup with salt, freshly ground black pepper and fresh herbs to your taste. Allow to reheat for a few more minutes and then remove from the heat.
- Serve the soup warm, garnished with fresh herbs. You can also add a drop of olive oil to enhance the flavour.
Tips
- If you want to enrich the soup, you can also add small pieces of chicken or tofu for a vegetarian option.
- The soup is also delicious in a cooler form, perfect for spring or early summer.
- Feel free to experiment with different types of fresh vegetables depending on the season and your preferences.
Spring vegetable soup questions and answers
What vegetables can I use if the one in the recipe is not available?
You can use almost any spring vegetable you have available or prefer. Good substitutes include broccoli, turnips, young spinach leaves, asparagus, or even lettuce leaves. The key is to maintain a variety of colors and flavors.
Is it possible to make the soup vegetarian or vegan?
Yes, this recipe is very easily adaptable for a vegetarian or vegan version. Just make sure to use vegetable broth and avoid adding any animal products. For a richer flavor profile, you can add coconut milk or cashew nut cream.
How long can I keep spring vegetable soup?
This soup is best eaten fresh, but you can keep it in a sealed container in the refrigerator for up to 3 days. Warm it gently before serving, but avoid boiling it too much so that the vegetables don’t lose their crunch.
Can I freeze this soup?
Vegetable soups can be frozen, but it is important to remember that the texture of some vegetables may change and become softer when thawed. If you plan to freeze the soup, it is advisable to reheat it before thawing and possibly add fresh vegetables for a better texture.
What herbs best complement the taste of this soup?
Fresh herbs such as parsley, dill, basil or mint are excellent for flavouring spring vegetable soups. Adding them before serving will ensure that the soup has a fresh and aromatic flavour.
Can I add protein to the soup if I’m looking for more satiety?
Yes, you can add different types of proteins to the soup, such as pieces of cooked chicken, tofu, tempeh, or even cooked legumes like chickpeas or beans. These additions will make the soup a complete meal.
