Simple spring soup
Sometimes a quick an easy 10 minute soup is exactly what
you need! This one is fresh and green, light and creamy and perfect to welcome
spring…we’ve had a few days of sunshine these last few days so though I hesitate
to say it…I think spring may have arrived!!
This soup topping was inspired by this photo that I’d
posted on Instagram a week or so ago. It was a simple root vegetable soup my
mum cooked up and then because there was some cauliflower to use up and because
I wanted to jazz things up a bit I roasted some cauliflower florets to throw on
top along with some kale chips (I had the last few crumbs of tub of Inspiral Kale chips left over).
Obviously this spring soup has a totally different base,
but I needed a quick snack…and this soup was a 10 minute option, faster than
the original root veg version and also much more seasonal! Chop the cauli
florets nice and small and they will be lightly roasted in the time it takes
your soup to cook.
I had a go at making my own kale chips this time round. I
used my new Sedona dehydrator (still getting the hang of it) and they turned
out pretty good, but not yet worthy of a recipe in their own right. If you
fancy adding some crispy kale there are loads of recipes out there in blog
world, but the generally concept is to massage a little oil into a bowl of
chopped kale, mix through a few spices (I also added some nutritional yeast) and
then lay evenly on a baking sheet and bake on low until crispy (or dehydrate
for 2-3 hours).
Recipe: spring
soup
Serves 2
Ingredients:
1 cup each: frozen peas, grated courgette and spinach
(packed)
1 onion
2 tsp almond/cashew butter to make creamier (optional)
500ml vegetable stock
Topping:
1 cup roasted cauliflower (or broccoli) chopped into
small florets
1 tsp coconut/olive oil
1 tsp dried mixed herbs
Crispy kale chips (optional)
Method:
Saute the onion
for approx. 5 minutes until softening.
Meanwhile prepare
the cauliflower/broccoli and mix through with the oil and herbs. Spread in an
even layer of a baking sheet and bake for 10 minutes until golden.
Once the onion
has softened, add the peas and courgette with the stock and simmer for 5
minutes. Add the spinach and simmer for a further two minutes. Add the nut butter
if using before blending with a hand blender until smooth.
Serve the soup
with the roasted cauliflower on top and sprinkle over crispy kale chips if
desired.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.