Vegetable soup

Spring Vegetable Soup: an explosion of freshness and color in every spoonful

Vegetable soup is one of the most versatile and healthiest dishes in our cuisine, paying tribute to the fresh and aromatic ingredients available in the spring season. In this recipe, we will use wild garlic, green onions, and green garlic, which give the soup an unmistakable flavor and a springtime aroma. This recipe is not only easy to make but also full of nutritional benefits, thanks to the vegetables rich in vitamins and minerals.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4

Necessary ingredients:
- ½ bunch of wild garlic
- 4 green onions
- 2 green garlic stalks
- 6 potatoes
- 450 g vegetable mix (carrots, peas, green beans, bell pepper)
- 2 tablespoons of olive oil
- Iodized salt, to taste
- Freshly ground pepper, to taste
- 1 teaspoon sweet paprika
- 1 coriander seed
- 1 duck egg (or alternatively, a handful of rice during fasting)
- 1 handful of fresh parsley
- 1 handful of fresh dill

Step-by-step preparation:

1. Preparing the ingredients: Start by cleaning and washing the wild garlic, green onions, and green garlic. Chop them finely to release their aromas. The potatoes should be peeled and cut into small cubes so they cook evenly.

2. Sauté the aromatic vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped wild garlic, green onions, and green garlic. Sauté the mixture for about 5 minutes, covering the pot with a lid. This will help retain the flavors and moisture.

3. Add the vegetables: Once the vegetables have softened, add the potatoes and the frozen vegetable mix. Stir well to combine all the ingredients.

4. Season the soup: Sprinkle salt, pepper, sweet paprika, and coriander into the pot. These spices will enhance the soup's flavor and add a touch of warmth.

5. Boil the soup: Add water, ensuring that all the vegetables are covered. Partially cover the pot and let the soup boil for about 25 minutes over medium heat until all the vegetables are tender.

6. Finalizing the soup: Once the vegetables are cooked, turn off the heat. Beat the duck egg (or rice, if applicable) and add it to the hot soup, stirring quickly to avoid lumps. The egg will provide a creamy texture and a beautiful color to the soup.

7. Serving: Serve the soup hot, sprinkled with freshly chopped parsley and dill. A spoonful of sour cream can be added to the bowls for extra creaminess.

Useful tips:
- Wild garlic: This ingredient not only provides a unique taste but is also rich in antioxidants and vitamins. If you can't find it, you can use regular garlic, but the flavor will be different.
- Vegetable mix: You can customize this mix according to your preferences or the vegetables available. Zucchini or spinach are excellent alternatives.
- Vegan version: Replace the egg with a handful of rice or tofu for a completely vegan version of this soup.

Nutritional benefits:
This vegetable soup is packed with fiber, vitamins A, C, and K, and the fresh vegetables contribute to a healthy and balanced diet. It is also low in calories, with approximately 150-200 calories per serving, depending on the oil used and the addition of sour cream.

Serving suggestions:
This vegetable soup pairs perfectly with a slice of toasted whole-grain bread or seasoned croutons. Additionally, a fresh green salad can complete the meal, adding a crunchy note.

Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are an excellent alternative, especially out of season.
2. How can I make the soup spicier? Add a pinch of chili powder or chili sauce during boiling.
3. How long does the soup keep? It can be stored in the refrigerator for 2-3 days in an airtight container.

This spring vegetable soup is not only a great way to enjoy the freshness of the season but also an easy and quick recipe, perfect for a healthy and comforting meal. I invite you to try it and share the joy of fresh taste! Enjoy your meal!