Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack. I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.
This soup is light and, oh, so healthy. Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it! I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.
SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH
6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
- In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
- Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
- Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
- Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
- Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
- Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.
Recipe adapted from ALANNA’s TIPS