Winter isn't the only time of the year to enjoy a good soup. In fact, we prefer this soul and belly warming dish year round! So today we're bringing you three spring soup recipes that you'll want to eat almost every day of the next few months. Don't believe us? Try them yourself!
Ginger and Spring Onion Egg Drop Soup
Ingredients
4 cups (1 quart or 946 ml) organic chicken stock
1 1/2 (375 ml) cups water
2 tablespoons coconut aminos (or gluten free soy sauce)
1 tablespoon minced ginger
1/4 teaspoon red chili flakes
1 teaspoon fish sauce
2 eggs whisked
1/2 cup (1 bunch) spring onions chopped (use only the green parts for low fodmap)
2 large zucchini's julienned
salt & pepper to taste
Instructions
- Add the stock, water, coconut aminos, ginger, red chili flakes, and fish sauce to large sauce pan and heat on a medium high heat.
- While the broth is heating whisk your eggs. Once the broth begins to boil, drizzle the eggs into the soup and stir with a fork to create ribbons from the eggs and prevent clumping.
- Reduce the heat and then add the spring onions and zucchini noodles and let the soup cook an extra minute or so to soften the zoodles. Use this time to season with salt and pepper. Garnish with a sprinkle of spring onions and additional chili flakes and enjoy!
Spring Leek Soup
Ingredients
2 tablespoons butter
3 large leeks white and light green parts, sliced in half longwise, rinsed and thinly sliced crosswise
pinch fine sea salt
4 cups chicken stock
pinch ground white pepper
1/2 Meyer Lemon juice and zest
4, 1/2- inch slices crusty bread toasted
3 ounces Gruyere cheese shredded
1 green onion thinly sliced (for garnish)
Instructions
- Preheat broiler.
- Melt butter in a large saucepan over medium heat.
- Add leeks and a pinch of sea salt, to help sweat out the liquid. Cook and stir until leeks are tender but not brown, about 3 minutes.
- Add stock and white pepper, bring to boil. Stir in lemon juice and zest. Remove from heat and season to taste with salt and white pepper.
- Ladle soup into 4 broiler-safe serving bowls. Place one slice of toasted bread over each serving, pressing it down to submerge. Divide cheese evenly, sprinkling it over each toast.
- Place bowls under broiler and broil until cheese is melted and bubbly.
- If desired, garnish each serving with green onion. Serve.
Spring Minestrone with Mint Pesto
Ingredients
1 onion, finely chopped
1 medium carrot, diced
1 stick of celery, diced
2 tbsp olive oil
1 fat garlic clove, crushed
1.5 litres hot vegetable stock
500g small new potatoes, sliced
2 courgettes, diced
200g sugar snaps, halved
250g frozen petit pois
a small handful of basil
a small handful of mint leaves
a drizzle of extra-virgin olive oil
a sprinkle of Parmesan, grated (or vegetarian alternative)
For the Mint Pesto
2 garlic cloves, peeled
50g pine nuts
2 x 28g packs mint, leaves only
1 x 28g pack basil, leaves only
4-5 tbsp grated Parmesan (or vegetarian alternative)
100ml olive oil
a few drops of lemon juice to garnsih
Instructions
- In a large pan, soften the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.
- Add the garlic to the onion, carrot and celery, and cook for 1 minute.
- Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.
- Add the courgettes and simmer for a further 5 minutes, then add the sugar snaps and peas and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.
- Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated Parmesan.
These spring soups are sure to warm your soul and bellies! Get the ingredients today and
devour the details of my favorite dish all season long!
