How to Fall Yummy Green soup for Spring - vegan

How to Fall Yummy Green soup for Spring - vegan Delicious, fresh and tasty.

Green soup for Spring - vegan. Ingredients of Green soup for Spring - vegan. Prepare Handful of green beans, topped and tailed and chopped. Ingredients of Green soup for Spring - vegan.

Can't get enough of these spring vegan soup recipes?

Here are a few more of our favorite vegan soup recipes of our very own.

Puree of Spring or Summer Greens; Leek and Potato Soup with Watercress; Shiitake Watercress Soup; Greek-Flavored Spinach and Orzo Soup In a large soup pot or pressure cooker over medium flame, heat the olive oil.

You can cook Green soup for Spring - vegan using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Green soup for Spring - vegan

1. You need 2 tbsp of olive oil.

2. It’s 1 of bulb wet garlic, finely chopped.

3. It’s 3 sticks of celery, chopped.

4. It’s 1 of courgette, chopped.

5. You need 2 of leeks, chopped.

6. Prepare Handful of green beans, topped and tailed and chopped.

7. Prepare 750 ml of - 1l vegan or veggie stock.

8. It’s leaves of from a few sprigs of thyme.

9. It’s of Some chopped parsley - so you get about a tablespoonful.

10. You need 80-100 g of peas.

11. You need of Juice of 1/2 lemon.

12. You need Handful of spinach leaves, torn or chopped - rocket works well too.

13. You need Handful of wild garlic, torn or chopped - optional.

14. Prepare of Black pepper.

Asparagus and Spring Pea Soup - perfect for April and May!

Add leeks, onion and celery to the pot.

Add the potatoes, salt, and broth to the pot.

This Green Goddess Soup is full of feel-good veggies and greens, it's quick and easy to make, and it tastes and feels great.

Green soup for Spring - vegan instructions

1. Heat the oil in a pan. Add the garlic and celery. Sauté for about 10 mins til softened and starting to go translucent..

2. Add the courgette, beans and leeks. Sauté for another 10 mins..

3. Add the herbs and the stock. Stir well and simmer for 5-10 mins..

4. Add the peas and the lemon juice. Simmer for another 5 mins..

5. Take the pan off the heat. Stir through the spinach and wild garlic so they wilt. Add a few grinds of pepper. Serve and enjoy 😋.

It's also naturally gluten-free and vegan.

Also know in our house as the Post-Vacay, Gotta-Catch-Up-On-Those-Greens, Feel-Good, Detox Vegetable Soup. 💚 Actually, we should probably say Post-Staycay Soup.

This recipe is vegan and gluten free.

The soup requires some multitasking; you'll be caramelizing the onions in a skillet while you cook the rice and greens in a pot.

Green Garlic and Pea Soup with Whipped Cream The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.