Taste Spring with Carla's Vegetable-Packed Green-Estrone Soup

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with bouillon

Homemade broth is healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare mixed spring vegetables, aiming for 1.5 to 2 lbs total.

Set aside scallion greens for herb oil and chop garlic chives, keeping tender tops for the soup and using stems for the oil.

Finely chop the edible stems of garlic chives.

Combine chopped stems with 6 tablespoons of olive oil and a pinch of salt to make herb oil.

Prep the sugar snap peas by unzipping them and discarding the fibrous outer shell.

Slice scallion whites and add them to the soup pot as a substitute for onion.

Cut the small cabbage leaves, keeping the tender core, and add them to the mix.

Trim green beans and cut them on a bias or crosswise, as preferred.

Chop new potatoes into crosswise pieces, leaving the skin on, and add them to the soup pot.

If holding potatoes for a while, plunge them into cold water to prevent oxidation.

Begin the soup-making process after all vegetables are prepped.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary