Springtime Soup

A refreshing soup making use of the fresh and seasonal ingredients of Spring. In Chinese Medicine, Spring is the perfect time to support the liver by using vibrant green vegetables and herbs. This soup is very easy to prepare and delicious with some olive oil drizzled over the top. I have included a recipe for vegetable stock below, but you can use pre-prepared if you prefer. This recipe serves 4.

Prep Time10 minsCook Time40 minsTotal Time50 mins

Springtime Soup
 2 litres Vegetable Stock (see recipe below)
 12 fresh peas in pods - shelled
 10 green beans - sliced
 4 purple or green asparagus spears - chopped into even pieces
 1 stick of celery- finely sliced
 ½ zucchini - julienned
 2 iceberg lettuce leaves - torn into pieces
 1 baby spinach leaves
 1 fresh parsley coarsely chopped
 2 spring onions - finely sliced
 extra virgin olive oil for drizzling
Easy Vegetable Stock
 2 ½ litres water
 2 tsp sea salt
 4 button mushrooms
 ¼ zucchini
 3 silverbeet or swiss chard leaves and stalks
 2 sticks of celery (include some leaves)
 ½ carrot
 2 spring onions
 1 dried shitake mushroom
 ¼ tsp cracked pepper
 ½ tsp ground coriander

1

To prepare 'Easy Vegetable Stock, simply chop vegetables and place with water and seasoning into a heavy based saucepan.
Bring to the boil and reduce to a simmer for 30 to 45 minutes.
Strain off liquid and set aside your stock until ready to use.

2

Place vegetable stock in a heavy based saucepan on high heat.

Prepare vegetables as outlined. It is great to have a mix of different textures and sizes of veggies in the soup so feel free to mix it up!

Once stock is boiling, add the celery, asparagus, beans, peas and zucchini. Cook until tender but not overcooked (2-3 minutes). You want them to still retain their color and have some firmness.
Stir in the lettuce leaves, baby spinach and parsley and remove from heat.

Ladle into bowls and garnish with some sliced spring onion. Drizzle with extra virgin olive oil and serve.

Ingredients

Springtime Soup
 2 litres Vegetable Stock (see recipe below)
 12 fresh peas in pods - shelled
 10 green beans - sliced
 4 purple or green asparagus spears - chopped into even pieces
 1 stick of celery- finely sliced
 ½ zucchini - julienned
 2 iceberg lettuce leaves - torn into pieces
 1 baby spinach leaves
 1 fresh parsley coarsely chopped
 2 spring onions - finely sliced
 extra virgin olive oil for drizzling
Easy Vegetable Stock
 2 ½ litres water
 2 tsp sea salt
 4 button mushrooms
 ¼ zucchini
 3 silverbeet or swiss chard leaves and stalks
 2 sticks of celery (include some leaves)
 ½ carrot
 2 spring onions
 1 dried shitake mushroom
 ¼ tsp cracked pepper
 ½ tsp ground coriander

Directions

1

To prepare 'Easy Vegetable Stock, simply chop vegetables and place with water and seasoning into a heavy based saucepan.
Bring to the boil and reduce to a simmer for 30 to 45 minutes.
Strain off liquid and set aside your stock until ready to use.

2

Place vegetable stock in a heavy based saucepan on high heat.

Prepare vegetables as outlined. It is great to have a mix of different textures and sizes of veggies in the soup so feel free to mix it up!

Once stock is boiling, add the celery, asparagus, beans, peas and zucchini. Cook until tender but not overcooked (2-3 minutes). You want them to still retain their color and have some firmness.
Stir in the lettuce leaves, baby spinach and parsley and remove from heat.

Ladle into bowls and garnish with some sliced spring onion. Drizzle with extra virgin olive oil and serve.

Springtime Soup
IngredientsDirections