A simple, light vegetable soup recipe. It doesn’t feel very much like spring where I am, much to my chagrin. So I decided to take matters into my own hands, and make a spring vegetable inspired dish regardless. Am I living on the edge or what!
1. Melt the margarine in a large saucepan over a medium heat, once melted add the carrot and onion, cook for five minutes.
2. Then add the stock, herbs and potatoes. Give it a good mix, cover with a lid and allow to simmer for 15 minutes.
3. Add the green beans and cornflour slurry, pop the lid back on and allow to cook for another three or four minutes, or until the beans are tender.
4. Ladle into bowls and serve.
I hope you give this delicious spring vegetable soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
It’s well known that carrots are good for the eyes but did you know they are natural pain relievers as well? Carrots have anti-inflammatory properties which can help ease aching muscles & joints and other inflammatory conditions.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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Nature is just about the best thing we’ve got!