Vegan green cream soup
Green cream soup with ramsons and Swiss chard
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6
Welcome to the world of green cream soup, a simple yet flavorful and fresh recipe! This soup is not only a culinary delight but also a true explosion of vitamins and antioxidants, perfect for a light lunch or an elegant dinner. Moreover, it is vegan, making it ideal for anyone looking to enjoy a healthy meal without animal-derived ingredients.
The history of green cream soup
Green cream soup is a dish that has gained popularity due to its versatility. It can be adapted according to the season and available ingredients, having a base of green vegetables that give it a vibrant color and fresh taste. Ramsons, a key ingredient in this recipe, is a wild plant with a slightly spicy flavor, used in traditional cuisine for centuries. It is a true treasure of nature, packed with health benefits, including antimicrobial and antioxidant properties.
Your ingredients
- 2 bunches of ramsons – look for fresh, green, and unblemished leaves
- 2 bunches of Swiss chard – adds a slightly tangy note
- 1 bag (1 kg) frozen peas – fresh peas can also be used in season
- 2 carrots – for natural sweetness
- 1 medium celery – a versatile ingredient full of flavor
- 1 medium parsnip – adds a distinct taste
- 2 large potatoes – to give the soup consistency
- 1 dried onion – essential for a base flavor
- 1 bunch of green onions – adds freshness
- 1 bunch of green garlic – brings an intense aroma
- 100 ml cream (optional, vegan) – for a creamy texture
- 2 egg yolks (if you prefer a non-vegan version)
- Butter (about the size of a walnut) or olive oil – to add a rich flavor
Preparing the soup
1. Preparing the ingredients
Start by thoroughly washing the ramsons and Swiss chard leaves. Make sure to remove the stems, as they can add a stronger flavor. Also, clean the green onions and green garlic, removing any dried leaves and roots. Rinse them under cold running water to eliminate any impurities.
2. Chopping the vegetables
Peel the carrots, celery, parsnip, and potatoes. Cut the vegetables into small cubes for even cooking. The dried onion and green onion can be cut into larger pieces, as they will be strained later.
3. Boiling the vegetables
In a large pot (5-6 liters), add the chopped vegetables (carrots, celery, parsnip, potatoes) along with the Swiss chard and ramsons leaves, dried onion, and frozen peas. Cover the vegetables with water, leaving about 2-3 fingers above. Season with coarse salt, thyme, and tarragon.
4. Boiling point
Place the pot on high heat until the water starts to boil. Then, reduce the heat to low and let the vegetables simmer until tender, about 20-25 minutes.
5. Preparing the dressing
While the vegetables are boiling, you can prepare the dressing. If you opt for a vegan version, mix 150 ml of soy milk, 2 tablespoons of olive oil, and 1 tablespoon of flour until you achieve a smooth consistency. If you prefer the version with eggs, whisk 2 egg yolks together with 100 ml of cream.
6. Blending the soup
Once the vegetables are cooked, strain the soup through a sieve, keeping the liquid. Use a blender to puree the vegetables until smooth. Add the butter (or olive oil for the vegan version) and mix until melted.
7. Finalizing the dish
Meanwhile, return the soup to the pot, add the chosen dressing, and mix well. Taste and adjust the seasoning, adding salt or pepper to your liking.
8. Preparing croutons
If you want to add croutons, cut slices of bread (preferably a bit older) into small cubes and bake them in the oven without oil until golden and crispy.
9. Serving
Pour the cream soup into bowls and top with some toasted croutons. Sprinkle finely chopped parsley leaves for a colorful and fresh appearance.
Tips and suggestions
- Cream version: You can add coconut cream for an exotic taste and creamy texture, perfect for vegans.
- Ingredient variations: Replace ramsons with spinach or kale for a similar soup but with a different flavor.
- Serving: This soup pairs perfectly with a fresh green salad or a yogurt sauce with lemon for a pleasant contrast of flavors.
Nutritional benefits
Green cream soup is rich in vitamins A and C, iron, magnesium, and antioxidants, having a positive impact on the immune system and skin health. Peas add plant proteins, and the green leaves contain essential fiber for digestion.
Frequently asked questions
1. Can the soup be frozen?
Yes, green cream soup can be frozen. Make sure to let it cool completely before transferring it to airtight containers.
2. How can I make the soup spicier?
Add a pinch of chili pepper or paprika for an extra kick of flavor.
3. Is the soup suitable for children?
Absolutely! It’s a healthy recipe, and the vibrant colors make it appealing to kids.
Enjoy every spoonful of this green cream soup, which not only nourishes your body but also your soul. Each ingredient is a part of the nature surrounding us, and this recipe will remind you of blooming spring and the joy of eating healthily. Bon appétit!
Ingredients: 2 bunches of ramsons, 2 bunches of chives, 1 bag of frozen peas, 2 carrots, 1 medium celery, 1 medium parsnip, 2 medium potatoes, 1 dried onion, 1 bunch of green onions, 1 bunch of green garlic, 100ml of sour cream, 2 egg yolks, butter the size of a walnut (or two if you like!)
