Who said we can’t have soup in spring?
The days are getting longer, the air is getting fresher, and everyone seems to be in a good mood. This changing of the season marks a time for all things to come alive and experience renewal.
In nature, this means abundant growth in the form of grass, flowers and delicious colourful produce. And for our bodies, it means leaving behind the heaviness of grounding foods and embracing all things light and fresh.
To help you embrace the season, the Flava team have put together 2 of our favourite spring soups to get you back into cooking this season. These require minimal cooking so they’re also great for those of you who are busy and don’t have much time for food prep.
Lettuce Leek Soup
Lettuce and soup may sound like an unlikely combo, but there’s something about enjoying crisp and creamy butter lettuce with a spoon that just works. The addition of onion-y leeks, velvety beans, fragrant herbs, and creamy yogurt may have something to do with that, too.
- 2 Heads Romaine Lettuce
- 1 Head Butter Lettuce
- 2 Tablespoons Unsalted Butter
- 2 Large Leeks (about 3 cups), rinsed well and thinly sliced
- 3 Cloves Garlic, minced
- 5 Cups Low-Sodium Broth (chicken or veggie)
- 1 Can Cannellini or Butter Beans, drained and rinsed
- 1/2 Cup Greek Yogurt
- 1/2 Cup Parsley
- 1 Lemon, zested and juiced
- 2 Tablespoons Fresh Dill
- Salt and Pepper, to taste
1.Rinse romaine and butter lettuce, then roughly chop.
2.Melt butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring occasionally, until translucent and soft, about 5 minutes.
3.Add chopped lettuce, broth, and beans. Stir well, cover, and bring to a boil. Reduce to a simmer and let cook until lettuce is wilted and soft, 10-12 minutes.
4.Remove from heat, then stir in Greek yogurt, parsley, lemon juice, and lemon zest.
5.Using an immersion blender, purée until smooth. Season to taste with salt and pepper, garnish with a dollop of sour cream and dill, and enjoy.
Chilled Cucumber Soup
Bust out your blender, and keep the pots and pans stored away. This chilled, no-cook soup comes together like a smoothie with less than ten simple ingredients.
- 3 Large Cucumbers, peeled, halved, and seeded
- 2 Cups Plain Greek Yogurt
- 1/4 Cup Fresh Lemon Juice
- 1 Small Shallot, chopped
- 2 Cloves Garlic
- 1/4 Cup Dill
- 1/2 Cup Parsley
- 1/4 Cup Olive Oil
- Salt and Pepper
1.Sprinkle cucumbers with salt and let rest 20-25 minutes to extract out excess water.
2.Drain out water before adding cucumbers to a blender along with yogurt, lemon juice, shallot, garlic, dill, parsley, and olive oil.
3.Blend at high speed until smooth, then season to taste with salt and pepper.
4.Chill at least 8 hours, or overnight, before serving.