Five green spring soups you should try. Culinary blog

There is no better time than April for soups that are completely green and fresh as spring foliage. Non-green greens only appear – it is beautiful, it grew under the delicate spring sun and under the icy morning dew – this is real purity and beauty. You can already pluck young nettles at your summer cottage and cook green cabbage soup from it, you can find wild mint and sorrel and make lemonades and salads with them.

In the meantime, we suggest you explore our collection of green soups. Find among them the one you want to cook today!

The most famous of fresh soups is gazpacho. Usually it is made from red tomatoes, but here is a slightly different story. And do not think that immature tomatoes are sent to the soup. It’s not like that, but to find out how it really is, go to the post with the recipe.

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Wonderful cucumber soups are literally overwhelming on hot days. Cucumber soup will give you the freshness and taste of a real country lunch. Remember how in childhood, my grandmother cooked cold soup on the hottest days? Well, that’s it!

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The perfect combination of sorrel, leek and quail egg. We recommend eating this soup on a summer terrace, bathed in bright sunlight with trembling shadows from delicate lace curtains developing from a light draft. And let the birch with a thin branch lightly tap in the wind at the window.

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An ideal spring soup: the ingredients are found in the summer cottage, there are a lot of vitamins in the sea soup and there are a lot of joys from it.

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Parsley is a wonderful herb, the gastronomic potential of which is much more than we used to think. It can be by no means just a salad supplement.

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