Description
French Spring Soup is a delightful mix of bright, citrusy, and creamy flavors, all wrapped in the warmth of nourishing seasonal vegetables. It’s light yet satisfying, packed with vitamins, minerals, and fresh herbs that bring out the best of the spring season.
Ingredients
Scale
- 2 tbsp olive oil
- 2 leeks, chopped
- 2 large carrots, chopped
- 3 cups shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 3 large gold potatoes, cubed
- 1 lb asparagus, cut into thirds
- 2 cups pearled barley, cooked
- 1 cup spinach
- Juice of ½ lemon
- 3 lemon slices
- ½ cup vegan heavy cream (such as Silk)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 4 cups vegetable stock
- 3 cups water
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Cook 1 cup of dry barley according to package instructions using a rice cooker or a small saucepan.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add leeks, carrots, and mushrooms, and sauté until fragrant and the leeks turn translucent.
- Stir in garlic, parsley, dill, salt, pepper, and potatoes. Let the flavors meld for a couple of minutes before moving on to the next step.
- Pour in vegetable stock and water, then bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
- Add asparagus, cooked barley, heavy cream, lemon slices, lemon juice, and spinach. Cover and simmer for another 5 minutes, just until the asparagus is bright green and the spinach has wilted.
- Serve immediately, garnished with extra herbs and a sprinkle of vegan parmesan, alongside a crusty piece of French baguette. Enjoy!