I made this Spring Vegetable Bread Soup when the weather was fluctuating. One day it was cold. the next warm. It made me crave soup and crisp spring vegetables at the same time. Trolling through the farmer’s market, I spotted these gorgeous purple radishes. As a result, I was inspired to build a simple but beautiful dish around them.
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Packed with gorgeous vegetables and herbs, this Soup is filling and healthy. I did use some white wine in the broth. However, does using organic vegetable broth make up for that?
I had a chunk of hearty whole grain bread left in my freezer. So I threw it into the soup instead of serving it on the side.
Soup in 35 minutes!
This Spring Vegetable Bread Soup is mega easy to throw together in just over half an hour. First, fry the onions and garlic in olive oil. Then add the caraway seeds for a pop of flavor. Toss in the cubed bread so it soaks up the flavor.
The recipe calls for deglazing the pan with white wine to add more flavor. However, you can skip this step if you avoid alcohol.
For the vegetables, use any combination of fresh vegetables that catch your eye for this Spring Vegetable Bread Soup. Pea shoots, green and yellow string beans, and snap peas all are my choices. It was hard not to stuff it with herbs as well. But I stopped at using fresh mint and fresh basil. The herbs and pea shoots are added last to preserve their crispness. Red radishes are fine to swap out for the purple ones. The taste is the same.
Just be aware: The string beans are precooked in salt water before adding them to the soup. however, you can do this the day before or the morning of making this soup.
Spring Vegetable Bread Soup
Ingredients
- 14 ounces string beans (I used a combination of green and yellow varieties) trimmed
- 1 medium sized red onion
- 2 garlic cloves
- 2 purple or 5 red radishes, peeled (purple ones) and sliced.
- 5 tablespoons olive oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon caraway seeds
- 3 cups rustic bread chunks
- 2 tablespoons white wine
- 3 cups vegetable broth
- 3/4 cup peas
- 1 cup sugar snap peas, cut in half diagonally
- Kosher salt and freshly ground pepper to taste
- 1/2 cup pea shoots
- Fresh basil and Mint for garnish
Instructions
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Cut the beans in half and cook in salt water for 5 minutes. Drain and set aside.
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Peel the onion and cut into rings.
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Peel and mince the garlic cloves.
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Peel and slice the radishes.
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Heat the olive oil in a skillet.
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Add the onions and garlic. Cook for 3 minutes.
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Mix in the seeds and cook for another minute.
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Add the bread to the pan and stir to coat.
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Deglaze the pan with the wine.
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Add the broth to the pan. Add the peas, sugar peas and radishes.
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Bring to a boil. Add the pre-cooked beans.
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Turn the heat down to low and let simmer for 3-4 minutes.
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Remove from heat, divide into bowls, top each with pea shoots. Garnish with fresh basil and mint and serve.
Like this Spring Vegetable Bread Soup? Try some of these other spring soups:
