The weather here in Wisconsin has been spring-like this week and so I wanted to eat something lighter, greener, springier than my um-teenth bowl of chili. I found this neat recipe from My New Roots called Psychedelic Spring Soup. It looked so cool I had to try!
The original recipe is vegan and since I am not, and live in a small town with a small supermarket, I didn't have some of the more unusual ingredients on hand and couldn't find them at the store. I made some substitutions that I think will make this pretty easy for any one to make.
Carrot-Ginger-Miso Soup
• 3 Tbsp. olive oil
• 3 small yellow onions, diced
• 2 inches, fresh ginger, minced
• 4 cups chopped and peeled carrots (about 1 1/2 pounds)
•4 cups water 3 cups prepared green tea
• 1/2 cup freshly squeezed orange juice
•1 Tbsp. Japanese miso 1 packet single-serving Miso soup mix prepared in 1 c water and strained
• salt to taste
Minted Cilantro Pea Soup
• 3 small onions
• 3 Tbsp. oilve oil
• 6 cups (2 pounds) fresh peas – you can also use frozen
• 5 cups vegetable stock
• 3/4 cup packed freshmint leaves Cilantro
• 3 Tbsp. olive oil
• 3 small yellow onions, diced
• 2 inches, fresh ginger, minced
• 4 cups chopped and peeled carrots (about 1 1/2 pounds)
•
• 1/2 cup freshly squeezed orange juice
•
• salt to taste
• 3 small onions
• 3 Tbsp. oilve oil
• 6 cups (2 pounds) fresh peas – you can also use frozen
• 5 cups vegetable stock
• 3/4 cup packed fresh
• 1 Tbsp. agave nectar
• juice of 1 lemon
• salt to taste
• juice of 1 lemon
• salt to taste
Directions: Follow My New Roots' here.
It's super fun to do the "plating" for this meal. I did a little swirly-doo in mine but my boyfriend spun his bowl and got a really neat ying-yang design!
Happy Eats!
Looks very unusual! Hope it tasted good!
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