Spring Soup with Chickpeas and Ramson

Anastasia

4 years ago

Why do I call it spring soup? Because it’s lighter than usual hearty soups, it has lemony kick and, most importantly, it is full of spring greens!

To make this ramson soup more satisfying I cooked it with chickpeas. Chickpea is hands down my favorite thing in soups. Check out my classic vegan Chickpea “Chicken” Soup or rich and hearty Barley Mushroom Soup and you’ll know why.

Heat olive oil in a pot over medium heat. Sauté onion and celery for about 5 minutes until soft. Then add garlic and stir until fragrant.

Add potatoes followed by vegetable stock and bring everything to a boil. Season with salt, cover, lower the heat and simmer for 20 minutes until potatoes are soft and fall apart.

Meanwhile heat vegan butter in a skillet over medium heat. Quickly sauté chopped ramson just until it’s slightly wilted to mellow out its pungent garlicky flavor.

When potatoes are done, add sautéed ramson, spinach, parsley and chickpeas. Cook for 5 more minutes and then add lemon juice.

Taste the soup and adjust the seasoning if needed. Switch off the heat and serve.

Spring Soup with Chickpeas and Ramson

Light lemony spring soup with chickpeas and ramson (wild garlic).

Author: Anastasia
Prep Time: 7 min
Cook Time: 30 min
Total Time: 37 minutes
Yield: 3
Category: Soup
Cuisine: International, Vegan

Ingredients

1 medium onion, diced
1 celery stalk, diced
1 garlic clove, minced
2 medium potatoes, cut into chunks
4 C vegetable stock
1 large bunch of ramson (wild garlic), chopped
handful of spinach or sorrel
small bunch of parsley, chopped
1 1/2 C cooked chickpeas
1 tbsp lemon juice
olive oil and vegan butter for cooking
salt and black pepper to taste

Instructions

Heat olive oil in a pot over medium heat. Sauté onion and celery for about 5 minutes until soft. Then add garlic and stir until fragrant.
Add potatoes followed by vegetable stock and bring everything to a boil. Season with salt, cover, lower the heat and simmer for 20 minutes until potatoes are soft and fall apart.
Meanwhile heat vegan butter in a skillet over medium heat. Quickly sauté chopped ramson just until it’s slightly wilted to mellow out its pungent garlicky flavor.
When potatoes are done, add sautéed ramson, spinach, parsley and chickpeas. Cook for 5 more minutes and then add lemon juice.
Taste the soup and adjust the seasoning if needed. Switch off the heat and serve.