This British Spring Greens Soup recipe is prepared with early spring cabbage leaves and is perfect for light, refreshing and delicately flavoured Spring and early Summer meals. In Britain spring greens are actually young cabbages that have not developed the inner core, whereas in the US spring greens can be any leaves that are ready to be picked in Spring such as spinach, arugula, beet greens or kale. For this recipe you can use any green leafy vegetable you prefer to cook up a pot of tasty - Beet Greens Soup or Collard Greens Soup! Also, this soup recipe is not just for Spring or Summer, its pretty delicious in Autumn or Fall or Winter!
1tablespoonplant-based margarine[or vegan butter or oil, or replace with ½ cup of vegetable stock]
Soup:
1largecarrot[about 120g diced small]
3largecelery sticks[about 120g diced small]
350gramspring greens[shredded, weight is after the leaves have been prepped and any tough stalks removed]
130grampeas[frozen or fresh]
1.5litresvegetable stock
2tablespoonsapple cider vinegar[or white wine vinegar]
1teaspoonsugar[or your usual sweetener]
Instructions
Melt the margarine or butter in the soup pot.
1 tablespoon plant-based margarine
Add the carrot and celery, and cook over a low-medium heat, for 6 minutes with a lid half way across the pot. Stir frequently, and add a few tablespoons of water if it looks like the veggies will stick to the pot.
1 large carrot, 3 large celery sticks
Next, add the spring greens and cook for a further 3-4 minutes. Stir the veggies through the wilting greens a few times during cooking.
350 gram spring greens
Pour in the vegetable stock and season with a little salt and pepper. [If you begin with hot or boiling vegetable stock the cooking time can be reduced as it will take less time to bring the soup to a boil.]
1.5 litres vegetable stock
Bring to a gentle boil and cook for about 8 minutes, with the lid half way across the pot.
Next, add the peas along with the sugar and apple cider vinegar.
Simmer for 3 minutes or until the spring greens, veggies, and peas are cooked.Season to taste with salt and pepper. A sprinkle of nutritional yeast flakes over each bowl is a tasty but optional addition, as is some fresh chopped herbs such as parsley, dill, or chives.
This soup can be blended until nice and smooth if preferred and doing so is a great way to encourage younger family members to eat their greens!
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store leftovers in the refrigerator for 3 days. Or freeze for 2-3 months.
Reheat by adding the soup to a pot, add extra vegetable stock if necessary and bring to a gentle boil. Reheat for a few minutes until piping hot.
This is a low calorie and low fat soup so is perfect for a light starter or light lunch, or even as a snack, along with a few slices of bread or a tasty sandwich or toastie.
The vegan margarine or butter is optional but does add to the flavour and does not contribute many calories or fat. However if preferred saute the carrot and celery using about ½ cup of veggie stock, adding some amounts when necessary.
If no fat is used then perhaps mix a few teaspoons of white miso paste through the finished soup to add extra savoury flavour. Or stir through a tablespoon or two of nutritional yeast flakes.
This soup can be blended until smooth if preferred.
A few splashes of plant-based milk or plant-based cream added to the soup before blending is a tasty option as it results in a silky, creamy green soup.
Alternatively, serve with a swirl of plant-based cream and a few toasted flaked almonds, or sunflower or pumpkin seeds.
Replace the spring greens with beet greens, collard greens, kale, or any variety of cabbage or green leafy vegetable.
This is a simply seasoned soup so feel free to add in extra flavours such as cayenne pepper, chilli powder or flakes, paprika, dried mixed herbs or fresh herbs such as thyme, rosemary, sage, chives, or any spice or herb seasoning blend.
Onions and garlic can be added to the carrot and celery if liked. Leeks are a nice addition.
For gluten-free soup use a gluten-free vegetable stock.