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Meatless Monday: Summery Spring Vegetable Soup

May 20th 01:05pm, 2013

Part of our mini-tour through Paris, London and Dublin involved a little reprieve into the countryside with a two-night stay in Bath. In Bath, the pace was slower, there weren’t so many cars to dodge and we never had to hop on and off The Underground. Yet, there was still a plethora of history and architecture to admire every day — and delicious food to eat!

My favorite place was a little tea room called Bea’s, which was recommended to us by a local resident. When we walked in, it was like stepping back into the 1940s: lots of vintage lace and embroidered tablecloths, a mixed assortment of vintage teacups and saucers stacked on tea carts and comfort food that was simple but flavorful.

We ate many things during that visit, but what left a lasting impression on me was the soup. Big chunks of carrot and potato simmered with herbs and spices in a light vegetable broth that wasn’t too heavy for these suddenly spring-turned-summer nights. In my version, I couldn’t help but add a slew of other vegetables too, but the final feel of the dish stays true to its inspiration.

Summery Spring Vegetable Soup
Makes 6 to 8 servings

5 cups vegetable stock
2 medium unpeeled potatoes (any kind you prefer), halved and sliced
1 large unpeeled carrot, sliced
¼ cup uncooked brown rice
2 Tbsp. butter
1 leek, sliced
8 oz. white button mushrooms, sliced
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
10 stalks asparagus, tough ends removed, sliced in 1-inch pieces
2 cups chopped spinach
3 cups milk

• In a large pot, bring the vegetable stock to a boil. Add the slices of potatoes and carrots and the rice. Reduce to a simmer and cover.
• Cook until potatoes are just tender, about 15 minutes.
• Meanwhile, in a large pan, melt the butter over medium heat. Add the slices of leeks and mushroomss and the thyme. Season with salt and pepper to taste. Saute the vegetables until just tender, and then add the entire contents of the pan plus the asparagus and spinach to the potato-carrot mixture in the pot.
• Add the milk, and season again with salt and pepper to taste.
• Simmer, uncovered, for another 30 minutes, stirring occasionally.
• Serve in bowls with slices of crusty bread.

By Beth Styles

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One Response to “Meatless Monday: Summery Spring Vegetable Soup”

  1. Lee Baker Says:
    May 20th, 2013 at 4:34 pm

    This sounds delish! I will def. be making it soon! Thanks!

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