Cooks Without Borders

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Recipe for Today: A super-light spring vegetable soup for purists — vegan or not!

By Leslie Brenner

Memorial Day has come and gone, which means true summer is just around the corner.

Meanwhile, the delightful produce of spring — asparagus and peas, leeks and tender young carrots, and spring-happy herbs like dill — still taste so right. Before we know it they’ll be yesterday’s news, and we’ll have moved onto corn and tomatoes, zucchini, eggplant and okra.

So, quick — make this soup, which eats like a poem about springtime. You can make it vegan, as it was conceived, or swap store-bought chicken broth for the leek broth, if you want more instant gratification.

Either way, if the longest intensive cooking spree in American history has left you a few pounds over, it’s a beautiful way to eat light and pure.

RECIPE: Vegan Spring Beauty Soup