Spring has finally sprung here in the northeast. To celebrate, I reached out to our resident soup expert, Seriously Soupy, to share a light, brothy soup to celebrate the light and blooming season ahead.
Here’s what Serena has to say:
I have been making soups that are lighter but still very filling. One of my favorites is a spring Vegetable Soup with homemade Garlic Broth that I discovered on Food 2. This simple and healthy soup was created as an ode to Spring using lighter and flavorful ingredients like English peas, green onions, squash, zucchini, corn, carrots, and red potatoes.
The soup was also naturally flavored with the addition of the homemade garlic broth that used about 10 cloves of garlic and fresh herbs such as basil, sage, lemon thyme and rosemary. This soup can also be easily modified to use your favorite veggies or favorite broths – Enjoy!
Spring Vegetable Soup
Garlic Broth
Ingredients:
- 5 cups water
- 10 cloves of garlic, peeled
- 6-8 leaves fresh basil
- 6-8 leaves fresh sage
- 6-8 sprigs lemon thyme
- 6-8 sprigs fresh rosemary
- 3-5 bay leaves
- Salt and pepper, to taste
Instructions:
- Pour the water into a medium-sized pot and bring to a boil.
- Add garlic cloves and fresh herbs.
- Reduce heat to a simmer, cover and cook for about 30 minutes, tasting occasionally. Season with salt and pepper. Drain solids from the broth, and discard or save for another use.
Veggies for soup:
- 1 tablespoon of olive oil
- 4 cups of garlic broth
- 1 yellow onion, peeled and chopped
- 1 stalk green onion, chopped
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 ear of fresh corn, shucked
- 2-3 carrots, peeled and sliced
- 10-15 English peas, shelled
- 2 red potatoes, peeled and diced
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh basil
- 2-3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
Instructions:
- Add the garlic broth to a medium-sized pot. Bring to a simmer. Add remaining ingredients, cover and cook over low heat for about 45 minutes, tasting periodically and checking vegetables.
- Season with salt and pepper, remove bay leaves and herb sprigs, and enjoy!
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Spring Vegetable Soup with Garlic Broth