ALT Top 3 Spring Soup Recipes

Spring into your Kitchen!

When Spring comes around we want to eat well and eat fast. Beginning to see longer days and better weather helps us have more light and time to do more with our days so we need energy and vitality to keep us going. Our ALT Top 3 Spring Soup recipes are just that, tasty, nutritious and quick and easy to make.

All of these recipes have simple methods and ingredients and can be made with little fuss. We have kept all of these great soup ideas at less than 30 minutes each,

Here are our ALT Top 3 Spring Soups...

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Broccoli & Stilton Soup

This is a delicious favourite, which is hearty, tasty and a little luxurious. Even for those of you who aren't huge fans of blue cheese, give this one a try you may well be surprised.

You will need:
Around 30 minutes
A Hand Blender
1x Onion
1 x Leek
4x Cloves Garlic
2x Broccoli
300g Stilton
1 pint Vegetable Stock
200ml Double Cream
Salt & Pepper

Roughly chop all your vegetables and separate the broccoli. Put the stock in a pan and bring to the boil, meanwhile fry your onion, garlic and leek until soft and lightly browned. Add the broccoli to the stock and when ready the remaining vegetables and cook for 15 minutes. Cut the Stilton into cubes and when the broccoli is softening add the cheese to the soup. Cook for a further 5 minutes, remove from the heat then season with salt & pepper, add the cream and blend until smooth. Add additional stock, water or cream to get the consistency you like.

Split Pea & Coconut Soup

This soup is mellow and subtle it is undeniably full of spring time heart and life as it warms you and fills you with glee.

You will need:
Around 30 minutes
A Hand Blender
1x Onion
2x Cloves Garlic
1x Carrot or Parsnip
500g Yellow Split Peas
1 can Coconut Milk
1 pint Vegetable Stock
1 teaspoon Cumin
Salt & Pepper

Begin by adding the vegetable stock and split peas to a large pan and bring to the boil, once boiling turn down to a simmer. Finely chop the garlic, onion and carrot and fry in a small amount of butter until softened. Add to the lentils along with the coconut milk and allow to cook for 20 minutes. Add the cumin and season before blending until smooth and serve.

Sweetcorn & Spring Onion Soup

This fresh and colourful soup is full of energy to keep you going through the day.

You will need:
Around 30 minutes
1x Onion
2x Cloves Garlic
1x Leek
1 tin or 1 cup frozen or 2x fresh (cooked) sweetcorn
1 x bunch Spring Onion
1 pint Vegetable Stock
Parsley & Chives (Dried or Fresh)
Salt & Pepper
Butter or Oil

Finely chop all of the vegetables (apart from the corn). Fry the garlic, onion, leek and half of the spring onions in butter or oil until soft and a little brown. Add the stock to a pan and heat, when ready add the cooked and raw vegetables and bring to the boil. Once boiled immediately bring back down to a simmer and add the herbs. Cook for 20 minutes, season and serve.