Description
This Vibrant Spring Soup is a light, refreshing, and flavorful dish that captures the essence of spring. Aromatic spices, tender vegetables, and bright greens are simmered to perfection and blended to a creamy consistency. Garnished with fresh chives and mint, this soup is a delightful and healthy way to enjoy the season’s bounty.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large yellow onion, chopped
- Kosher salt
- 3 garlic cloves, minced
- 2 ribs celery, thinly sliced
- 10 small new potatoes, cut into small cubes
- Freshly ground black pepper
- Juice of 1/2 lemon
- 4 cups vegetable broth
- 1 pound fresh or frozen English peas
- 4 cups baby spinach
- 2 to 3 green onions or chives, thinly sliced, for garnish
- Handful mint leaves, chopped (optional)
Instructions
- Sauté Spices and Onion:
- Heat the olive oil in a medium soup pot over medium heat.
- Add the ground cumin, ground coriander, chopped onion, and a few pinches of kosher salt.
- Sauté for 5 minutes.
- Add Vegetables:
- Add the minced garlic, thinly sliced celery, cubed new potatoes, a pinch of kosher salt, and freshly ground black pepper to taste.
- Cook, stirring, for another 5 minutes until fragrant.
- Add Lemon Juice and Broth:
- Add the lemon juice and let it absorb for 1 minute.
- Pour in the vegetable broth.
- Simmer Soup:
- Bring the liquid to a boil, then lower the heat to a simmer.
- Cook, covered, until the potatoes are tender, 10 to 15 minutes.
- Add Peas and Spinach:
- Add the fresh or frozen English peas and baby spinach to the soup.
- Stir until the spinach wilts.
- Blend Soup:
- Transfer 1 ½ cups of the soup to a blender and blend until creamy.
- Return the blended soup to the pot and stir to combine.
- Season and Garnish:
- Taste and adjust the seasonings as necessary.
- Serve the soup garnished with thinly sliced green onions or chives, chopped fresh mint (optional), and a squeeze of lemon.
Notes
- Use fresh, high-quality vegetables for the best flavor.
- Adjust the amount of lemon juice and spices to your preference.
- For a smoother soup, blend all of the soup instead of just 1 ½ cups.
- You can use other spring vegetables, such as asparagus or fava beans.
- If you don’t have vegetable broth, you can use water.
- This soup can be made ahead of time and reheated.
- For a richer flavor, you can sauté the onion for a longer time, allowing it to caramelize.
- For a vegan cream substitute, you can add a tablespoon or two of cashew cream after blending.
Nutrition
- Serving Size: 1 Serving
- Calories: 200kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
