After a long, cold winter, our bodies yearn for warmth and nourishment. Longer days and warm rays help nature come back to life, with new plants sprouting everywhere we look. Spring vegetables are being harvested, making their way onto our plates and filling our bodies with renewed energy. Extra-virgin Texas olive oil is at the ready, coating fresh veggies in heart-healthy fats. Local producers like vegetable farmers and the Texas Hill Country Olive Co. are working tirelessly behind the scenes to bring the best ingredients to our tables.
Below are three recipes for soups that use seasonal vegetables. The addition of extra virgin olive oil (EVOO) to each recipe brings out the flavors of the veggies, helping create a dish that nourishes your body and your soul. Each bowl will provide the much-needed nutrients that help you get over the winter blues and put a spring in your step. Fiber and protein from plants, healthy fats from Texas-grown-and-made EVOO.
Let’s begin to celebrate the bounty of the season with a bowl of Spring Harvest Soup! With fresh veggies, a sprinkle of fragrant herbs, and a squeeze of lemon, it’s like a symphony of tastes that’ll make your taste buds sing. Plus, the hearty chickpeas and pasta add a comforting touch that will keep you and your guests coming back for more. So, get your spoon and get ready to slurp up some serious goodness – this soup is sure to put a smile on your face.
Grab your favorite bottle of extra-virgin Texas olive oil and add 2 tbsp to a large pot on medium heat. Slice 2 leeks and add them to the oil once hot, sauteing them until soft (8-10 minutes). Slice 2 garlic cloves and add them to the pot. While the garlic is releasing its flavor, rinse and drain 2 cans of cannellini beans. Dissolve 2 stock cubes in 3.5 cups of water. Add the beans and stock to the pot and simmer for 15 minutes. Add 1 cup of shredded spring greens and simmer for 5 more minutes.
Remove the pot from the stove and add 1 cup of watercress and 1 cup of baby spinach. Season with salt, pepper, a handful of fresh basil, and the freshly squeezed juice from 1 lemon. Using a stick blender, blend the soup until smooth. If it becomes too thick, simply add a bit of water to the soup while blending it to achieve the perfect consistency. Keep warm while prepping the toppings.
Grab 4 scallions and 1/2 cup of asparagus tips. Trim and cut them lengthways. Heat 1 tbsp of EVOO in a frying pan and fry the scallions, asparagus, and 1/2 cup of fresh peas. After 4-5 minutes on medium-high heat, your veggies should be just tender. Use them as a topping for your soup together with fresh basil leaves, lemon zest, parmesan shavings (optional), and a hearty drizzle of high-quality Texas olive oil.
The Spring Minestrone Soup is like a warm hug from spring itself! Packed with all the good stuff – crunchy asparagus, tender chickpeas, and zesty lemon – it’s a celebration of freshness in every spoonful. Perfect for cozy nights in or sharing with friends, it’s the ultimate comfort food with a healthy twist. So grab a bowl, dive in, and let the flavors dance on your taste buds!
Heat 1 tbsp of EVOO in a large pot. Chop up 6-8 scallions and dice 2 celery stalks. Add the veggies to the pot and cook on medium heat for 2-3 minutes or until they begin to soften. Chop 10 asparagus tips and dice 1 medium-sized zucchini, adding both to the pot and cooking them for 4-5 minutes. Add in 2 chopped garlic cloves, 1 tbsp of finely chopped rosemary, and 1 tbsp of finely chopped thyme. Stir for a couple of minutes for the spices to release their flavor.
Drain and rinse chickpeas from 2 14 oz cans, then add them to the pot together with 1/2 cup of your favorite small pasta and 6 cups of vegetable stock. Bring to a boil for a few minutes, then reduce the heat and simmer until the pasta is almost cooked. Don’t forget to stir the pot every now and then to prevent the pasta from sticking to the bottom. Add 1/2 cup of roughly chopped kale and the juice from half a lemon, then cover the pot and simmer until the kale wilts. Season with salt and pepper before serving.
Get ready to revitalize your taste buds with this Green Detox Soup, packed with all the goodness your body craves in the spring! Vibrant veggies like zucchini, broccoli, and asparagus come together in what should be known as “a garden party in a bowl”. Whether you’re looking to reset after indulging or simply craving something light and wholesome, this soup has got you covered. Go ahead, sip, slurp, and savor – your body will thank you for it!
Start with 3 tbsp of EVOO in a pot. Once hot, add 3 chopped-up shallots, 2 diced celery stalks, and 3 crushed or diced garlic cloves. Season with a pinch of salt and cook for 4-5 minutes on medium heat. Add 2 cups of diced zucchini and 2 cups of broccoli florets to the pan, cooking for another 3 minutes. Dissolve 2 stock cubes in 4 cups of water to create a vegetable broth which you can now add to the pot and bring to a boil.
Cook for 10 minutes before adding 1 cup of asparagus and 1 cup of fresh peas. All the veggies should be tender after 5-6 more minutes on the stove but continue cooking if they’re not. After turning off the stove, add 4 handfuls of baby spinach to the pot together with 2 tbsp of chopped parsley and 2 tbsp of chopped basil. Finish seasoning with salt and pepper to taste before serving this spring soup with toasted bread. For an extra layer of flavor, add a pinch of turmeric to your bowl.