This spring greens soup recipe is prepared with young early spring cabbages and is perfect for light, refreshing and delicately flavoured spring and early summer time meals.This is a no onion or garlic recipe but of course do add a diced onion and a few diced garlic cloves if preferred.
Course Lunch, Starter
Prep Time 20mins
Cook Time 20mins
Total Time 40mins
Servings 6or 4 hearty servings
Large saucepan/soup-pan with lid
To saute veggies:
1tablespoonvegan margarineor ½ cup of vegan stock
120gramcarrot[1 large] diced small
120gramcelery[3 large ribs] diced small
350gramspring greens[weight is after the leaves have been prepped and tough stalks removed] shredded, or use collards, beet greens, cabbage, mustard greens, dandelion leaves, chard, etc
130grampeasfrozen or fresh
2tablespoonapple cider vinegaror white wine vinegar
1teaspoonsugaror your usual sweetner
Optional, Once served: nutritional yeast flakes for sprinkling over each bowl
Melt the tablespoon of vegan margarine in the soup pot.
Pop in the diced carrot and celery, and saute for 6 minutes with a lid half on the pot. Stir frequently.
Add the shredded spring greens and cook for a further 3-4 minutes. Stir the diced veggies through the wilting greens a few times during cooking.
Pour in the hot vegan stock/broth and season with a little salt and pepper.
Bring to the simmer and cook for about 8 minutes, with the lid askew.
Next tip in the peas along with one teaspoon of sugar and two tablespoons of apple cider vinegar.
Simmer for 3 minutes or until the veggie are cooked.Once ready season to taste.
A sprinkle of nutritional yeast flakes over each serving is a tasty but optional addition.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data does not include the optional nutritional yeast flakes.
This is a very low calorie and low fat soup so is perfect for a light starter or light lunch or dinner along with a few slices of bread or a sandwich.
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.
If no fat is used then perhaps mix a few teaspoons of white miso paste through the finished soup/broth to add extra savoury flavour. Or stir through a tablespoon or two of nutritional yeast flakes.
This green cabbage soup can be blended with a food blender or stick/immersion blender. A few splashes of plant milk or plant cream added to the soup before blending is a tasty option as it results in a silky, creamy green soup. Serve with a swirl of plant cream and a few toasted flaked almonds.
This soup is ideal for serving as a refreshing light starter for a special Easter or Mother's Day meal.