top of page
  • Writer's pictureAudrey Locy

French Spring Soup

Full of the seasonal vegetables that are in full bloom, this soup is sure to impress everyone! It is light, citrusy, tangy, creamy, and full of fresh herbs. Not to mention it has tons of nourishing vitamins and minerals to keep healthy and happy throughout the beautiful spring season! Bon Appétit!

When the seasons change, depending on where you live, different produce is more accessible than others. In the spring time, vegetables like asparagus, leeks, spinach, and carrots, are abundant and less expensive. So, making recipes that contain the fruits and vegetables that are in season not only make the dish more flavorful, but it is also very cost efficient. This soup is not like your average winter-time soup, it is vibrant and bright in flavors as well as colors!



The vegetables in this soup compliment each other beautifully! The leeks and asparagus have very distinct flavors that go well with the sweet carrots. The potatoes and shitake mushrooms give the recipe an earthiness and heartiness. The spinach adds so many nutritional benefits like protein and iron. What takes the soup to the next level are the aromatics! Fresh parsley and dill add a depth to the soup while naturally enhancing all of the flavors from the vegetables. Garlic is self-explanatory; I kind of put it in everything. The lemon makes every spoonful taste like spring!



This soup can be made with pretty much any grain, however, my favorite is barley! Barley has a deep flavor and a chewiness that makes this recipe really standout. The barley I used is pearled barley. This type of barley is stripped of its hull and bran. Hulled barley is the other type you can find in stores and it has its hull removed, but its bran is still intact. This means hulled barley is slightly higher in protein and fiber compared to the pearled. Although the pearled barley has a better mouth-feel, in my opinion, and this is my preferred, both forms will work. Barley, in general, is very high in protein, fiber, and vitamins and minerals such as selenium. Other grains that you could use as a substitute are brown rice, quinoa, wild rice, or white rice.


On a rainy, spring day, this soup will definitely hit the spot! It is also a great soup to make for friends and family! There is nothing better than gathering with your loved ones and sharing a warm meal. I hope you enjoy every spoonful!




French Spring Soup

Prep time: 15 min Cook time: 45 min

Total time: 60 min

Cuisine: Vegan

Servings: 6

Category: Soup, Lunch, Entrée


2 tbsp olive oil

2 leeks, chopped

2 carrots, large, chopped

3 cups shitake mushrooms, sliced

4 cloves garlic, minced

3 potatoes, gold, large cubes

1 lb asparagus, cut into thirds

2 cups pearled barley, cooked

1 cup spinach

juice of 1/2 lemon

3 lemon slices

1/2 cup heavy cream, vegan, Silk **

1 tbsp parsley, flat-leaf, fresh, chopped

1 tbsp dill weed, fresh, chopped

4 cup vegetable stock

3 cup water

1/2 tsp sea salt

1/4 tsp black pepper


Directions

1. Cook 1 cup of dry barley according to package directions in a rice cooker or small saucepot.

2. Heat olive oil in a large Dutch oven, or pot, over medium heat. Add leeks, carrots, mushrooms and cook until fragrant and the leeks are slightly translucent.

3. Add garlic, parsley, dill, salt, pepper, and potatoes to the pot and mix to combine. Cook for another couple of minutes.

4. Mix in vegetable stock and water and bring to a low boil. Reduce heat and simmer for 10 minutes.

5. Add in asparagus, barley, heavy cream, lemon slices, lemon juice, and spinach. Cover with lid and simmer for another 5 minutes until asparagus is bright green and spinach is wilted.

6. Serve immediately with more herbs and vegan parmesan on top with a crusty piece of French baguette on the side! Enjoy!


Notes

** Silk makes a vegan heavy-whipping cream that you can find in most grocery stores. However, if you can't find this, you can substitute the cream for 1/2 cup of canned, light coconut milk.

2,445 views0 comments

Recent Posts

See All

Comments


bottom of page