Spring Soup Recipes

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SPRING SOUP

Provided by Dr. Mao Shing Ni

Categories     Soup/Stew     Chicken     Leafy Green     Vegetable     Appetizer     Dinner     Spring     Healthy     Watercress     Simmer     Boil     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10



Spring Soup image

Steps:

  • 1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
  • 2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.

1 turnip, cut into thin 1-inch strips
2 stalks celery, cut into thin 1-inch strips
1 carrot, cut into thin 1-inch strips
1 scallion, cut into thin 1-inch strips
1/2 pound watercress
3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
2 cups chicken or vegetable stock
2 cups water
Salt

SPRING VEGETABLE SOUP

When served in bread bowls, this soup has great presentation, & the taste is great no matter how it's served! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners.

Provided by Sydney Mike

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Spring Vegetable Soup image

Steps:

  • In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
  • Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
  • Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
  • Stir in asparagus & peas, then cook & stir until thickened & bubbly.
  • Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
  • Stir in the mint.
  • To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Sodium 36, Carbohydrate 32.7, Fiber 4.3, Sugar 4.7, Protein 5

2 (14 1/2 ounce) cans vegetable broth, divided
1 (8 ounce) can water chestnuts, drained, coarsely chopped
2 ounces angel hair pasta, dry, broken (about 1 cup)
1/2 teaspoon fresh thyme, snipped
2 tablespoons cornstarch
8 ounces asparagus spears, cut into 1-inch pieces
1/2 cup frozen peas
2 tablespoons of fresh mint, snipped
4 (5 inch) bread bowls or 4 (5 inch) sliced French bread

FRENCH SPRING SOUP

This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring.

Provided by papergoddess

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11



French Spring Soup image

Steps:

  • Wash leeks well.
  • Saute leeks and onions in butter until limp.
  • Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
  • Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).

1 bunch leek, chopped
1 large onion, chopped
2 large carrots, chopped
3 large potatoes, chopped
1 bunch fresh asparagus, chopped or 1 package frozen asparagus
1/2 lb fresh spinach or 1 package frozen spinach, chopped
1/3 cup raw rice
3 tablespoons butter
2 quarts water
4 teaspoons salt
1/2 pint heavy cream or 1/2 pint half-and-half

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