Creamy spring soup

One thing I always crave during a gloomy day is a creamy hearty soup, it warms me up and makes my tummy full and happy. And making homemade soups it’s easier than you think, I came up with this recipe just throwing in a pot all I had left in the fridge with just a few more ingredients!


Makes about 3 servings

1/2 big onion
2 carrots
1 tbsp olive oil
4 – 5 small potatoes, peeled
1 cup mushrooms, chopped into small pieces
1 liter of veggie stock
1 cup chopped kale (you can use spinach as well)
1 cup cannellini beans, already cooked
1/4 cup dry split peas
1/4 cup dry split lentils
1/4 cup dry barley (quick cooking)
1 tbs tomato paste
1/4 tsp garlic powder
1/4 tsp turmeric
1 tsp curry powder
1 tsp dried oregano
pepper and salt to taste


Finely chop the onion and the carrots, add them to a pot with some water, and cook them for a few minutes, when the water evaporates, add the oil and cook again stirring for 1-2 minutes.
Chop the potatoes into very small cubes and add them with the mushrooms to the pot, stir well for a minute, then add the veggie stock and bring to a boil.

When it’s boiling, turn down the heat and add the rest of the ingredients.

Let the soup cook for around 20-30 minutes (this depends on how long your lentils, peas and barley take to cook).

When everything is cooked, blend part of the soup with an immersion blender, or transfer about half of the soup in a regular blender and blend until creamy. Then return to the pot, bring again to a boil, stirring occasionally, and then turn off the heat.

Let it cool down a bit before serving, and top it with some nutritional yeast, pine nuts or crumpets for a more crunchy texture.

Tip: if you know you won’t be able to finish up the soup in a few days, you can freeze it, so it doesn’t go to waste! 🙂




Author: Marta Nepi

Vegan | Italy

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