Healthy & delicious recipes from A.Vogel

Spring Vegetable Soup

Time: 25 min
Easy
4

Time: 25 min
Easy
4

A simple, light vegetable soup recipe. It doesn’t feel very much like spring where I am, much to my chagrin. So I decided to take matters into my own hands, and make a spring vegetable inspired dish regardless. Am I living on the edge or what!

Bethany Mellor

Ingredients

Spring Vegetable Soup

1 tbsp of non-dairy margarine
3 carrots, peeled and sliced
1 brown onion, sliced
600ml hot vegetable stock
1 tbsp of both dried parsley and basil
500g/1lb new potatoes
200g/7oz green beans, topped, tailed and chopped
2 tbsps of cornflour (aka cornstarch) dissolved in 2 tbsps of cold water
Salt and black pepper to taste

Spring Vegetable Soup

1. Melt the margarine in a large saucepan over a medium heat, once melted add the carrot and onion, cook for five minutes.

2. Then add the stock, herbs and potatoes. Give it a good mix, cover with a lid and allow to simmer for 15 minutes.

3. Add the green beans and cornflour slurry, pop the lid back on and allow to cook for another three or four minutes, or until the beans are tender.

4. Ladle into bowls and serve.

I hope you give this delicious spring vegetable soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)

This recipe is full of goodness

Rich in antioxidant nutrients
Excellent source of vitamin A
High in dietary fibre

It’s well known that carrots are good for the eyes but did you know they are natural pain relievers as well? Carrots have anti-inflammatory properties which can help ease aching muscles & joints and other inflammatory conditions.

About Bethany

Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.

You can follow her on Instagram or Facebook.

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