Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.2 tablespoons olive oil, 1 large yellow onion, chopped
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic. Add the ground turmeric, cumin, and cayenne pepper (if using), and stir well to coat the onions. Cook for about 30 seconds, allowing the spices to bloom.2 cloves garlic, minced, 1 inch fresh ginger, grated, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper
- Pour in the vegetable broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer.4 cups vegetable broth
- Add the mixed spring vegetables (asparagus, snap peas, broccoli, etc.) to the simmering broth. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. If using spinach or peas, add them in the last 2 minutes of cooking.1 pound mixed spring vegetables (such as asparagus spears, snap peas, broccoli florets, spinach, peas)
- Stir in the rinsed and drained cannellini beans or chickpeas, and the coconut milk or heavy cream. Heat gently for a few minutes until the soup is warmed through and slightly thickened. Do not boil after adding the coconut milk or cream.1 cup cooked cannellini beans or chickpeas, rinsed and drained, 1/2 cup full-fat coconut milk or heavy cream
- Remove the pot from the heat. Stir in the fresh lemon juice. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.1/2 Juice of lemon, Salt and freshly ground black pepper
- Ladle the hot Psychedelic Spring Soup into bowls. Garnish with a generous sprinkle of fresh chives, parsley, or cilantro. Serve immediately and enjoy the vibrant flavors of spring!Fresh herbs
Notes
The soup should stay fresh in the refrigerator for up to 3-4 days. Frozen soup can be stored for up to 3 months.
