Soups are only for the cold season! Now that nature is waking up from its winter slumber and the first fresh ingredients are coming onto the market, we should quickly throw everything delicious into a (soup) pot – because you can then often spoon out colorful dishes with lots of flavor. Whether spinach, wild garlic or asparagus – we tell you which vegetables are in season and when, and how you can make light soups tasty even in spring.
Tips for the perfect spring soup
Spring calls for soups that are light and easy to digest without compromising on taste. Clear vegetable or chicken broths are ideal bases to give the fresh ingredients room to develop.
Herbs such as dill, cress, chives, parsley and tarragon are wonderful accompaniments for spring soups. They add freshness and an aromatic note that will make you long for the first warm days. Lemon juice or lemon zest can also liven up the soup and give it a pleasant lightness.
Nettle soup, for example, brings out the very aromatic, often even dominant, taste of nettles in a very pleasant way. It is also a very healthy soup that detoxifies the body and gives it energy.
For a creamy consistency without weighing the soup down, milk, coconut milk or potatoes can be used as a natural thickener. These provide a velvety mouthfeel without being heavy.
Vegetables that are in season now
A particular spring favorite is wild garlic, which is in season at the end of March and, with its intense aroma, is perfect in soups. A wild garlic soup is quick to make and becomes particularly creamy with the addition of potatoes (floury) – the same applies to soups with fresh, young spinach. Radish leaves, which are in season from the end of April and often go to waste, can also be transformed into a tasty and sustainable green soup.
Asparagus is also particularly popular – whether white or green, it is perfect for a creamy soup in April. Combined with lemon zest or fine herbs such as chervil, it brings the lightness of the season to the plate.
Vegetables we do without now
While winter was dominated by root vegetables such as carrots, parsnips and beet, in spring we say goodbye to these heavier ingredients, even if we may still have them tucked away in the freezer. They no longer fit in with the light cuisine that characterizes this time of year and can now be easily replaced with fresher alternatives.
The pumpkin, a classic of autumn, is also past its peak. Its sweet, heavy taste does not harmonize with the fresh lightness of spring. We also make room for lighter cabbage varieties, as white cabbage and kale now seem too robust for spring cuisine.
In short: spring soups are the perfect opportunity to welcome the new season and celebrate the transition to light spring cuisine. With fresh, seasonal ingredients and a little creativity, you can conjure up light soups in no time at all that are a treat for both the palate and the eye.
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