Ham. Turkey. Green beans. Asparagus. Carrots. Sweet potatoes. All of them make their way into typical Easter fare. But as I sat down last week planning out my Easter menu, I thought of adding something a little different into the mix: a Spring-inspired soup.

I’ve decided upon a corn chowder with kale and sweet potatoes, after much deliberation. And here are some other delicious options to accompany any Spring brunch or dinner.

Spring Vegetable Soup

1 tablespoon canola oil
1 small onion, chopped
1-2 cloves garlic, minced
1 medium potato, chopped
1 cup chopped broccoli
1/2 cup frozen corn
2 cups chopped spinach
1 cup chopped mushrooms
1 cup chopped carrots
1/2 cup chopped cabbage
4-6 cups vegetable broth
8 oz. your favourite noodles
1 (150z) can cannellini beans
fresh dill
salt and fresh ground pepper to taste

Heat oil in a large pot, and cook the onion under tender. Add the garlic, stirring until fragrant, about one minute.

Add all vegetables except for corn and top with broth, bringing to a boil. Reduce to low, simmer for 20 minutes, until vegetables are tender.

Add noodles, beans and corn, simmering until noodles are cooked through. Season and top with dill to taste.

Mint Pea Soup

3 pounds fresh sweet peas in the shell
4 cups vegetable stock
2 tablespoons olive oil
1/3 cup chopped leeks (just the whites)
5 fresh mint leaves, thinly sliced (plus more for garnish)
1/2 teaspoon agave nectar
salt, fresh ground pepper to taste

Shell the peas and set aside, reserving the pods for the stock (discard ones that do not seem fresh). Thoroughly wash the pods and slice into 1″ pieces. Place in a large pot with the stock and bring to a boil. Reduce to medium, cover, and simmer for 10 minutes. Discard the pods.

Saute leeks in olive oil in a large pot until softened. Add the pea stock, and bring to a boil. Add the peas and mint, bring back to a boil, then reduce to medium. Simmer for 10 minutes until peas are tender.

Using an immersion, puree soup until smooth. If you’d like it even smoother, transfer the soup to a sieve set over a large bowl, discarding puree that will not pass through.

Stir in agave nectar and season to taste. Serve room temperature or chilled. Sprinkle with mint if desired.

Coconut Corn Chowder

2 tablespoons canola oil
2 carrots, finely chopped
1 small red pepper, finely chopped
1/2 red onion, chopped
3-4 cloves garlic, minced
1 14 oz can white beans, drained and rinsed
4 cups frozen corn
2 14 oz cans coconut milk
1 1/2 cups water
freshly squeezed lime juice
fresh cilantro
salt and pepper to taste
cayenne pepper, if desired

Heat oil in a large pot, and add carrots, pepper, onion, and garlic. Saute until softened, about 5 minutes. Add in coconut milk and water and bring to a boil. Add in beans and corn, then reduce heat, letting simmer for 15 minutes. Squeeze in lime juice to taste, add in some salt and pepper and sprinkle with cilantro.

Image courtesy of bbcgoodfood.com

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