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Spring Vegetable Soup, Asian Style

As you may already know, I’m seriously obsessed with Gwyneth Paltrow’s new cookbook, It’s All Good. I love the stunning photography, the simplicity of ingredients, and the significant amount of vegan recipes included. As promised, I’m going to be sharing recipes that I make from the cookbook here on the blog, and below is the very first one I tried: Spring Vegetable Soup.

Spring Vegetable Soup (Asian Style)
Recipe by Gwyneth Paltrow and Julia Turshen, featured in It’s All Good

2 tablespoons extra virgin olive oil
2 large leeks, washed & finely chopped
2 garlic cloves, finely minced
Coarse sea salt
4 cups vegetable stock
1 small zucchini
A handful of haricots verts, cut into 1/4-inch pieces (about 1/2 cup)
2 packed cups baby spinach or watercress
Soy sauce, toasted sesame oil and Sriracha, for toppings

Heat the olive oil in a large, heavy pot over medium heat. Add the leeks and garlic, along with a heavy pinch of salt, and cook, stirring now and then, until softened but not browned, 10 minutes.

Add the vegetable stock and turn up the heat. Once the soup comes to a boil, lower the heat and simmer for 10 minutes, just to get the leek flavor nicely acquainted with the stock. Add the zucchini and the haricots verts and cook until just tender, about 2 minutes. Add the spinach or watercress and cook until wilted, not even a full minute.

Serve with bottles of soy sauce, toasted sesame oil, and Sriracha, and encourage your guests to stir in a few drops of each to taste.

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