Do I always eat for the season?
Usually. But I must admit that I do eat ice cream all winter long. And soup? For me, it’s year round, too. Now, it’s what I put into my soup that will change with the seasons. My new craze is broth bowls! I just love them. I think it’s because you are able to customize them so much. Just think of all the ethnicities that can influence how you make your broth bowl. Lots of amazing flavor combinations to be had!
But spring is inspiring this particular broth bowl. You see, here in D.C., we’ve had the rainiest month of May. And these classic spring vegetables, bathed in a rich and flavorful vegetable broth has been a welcomed comfort.
There are a few key elements in making a fabulous broth bowl. The child in me likes a special little surprise inside. It could be a pasta, or dumplings, or a nest of noodles. I purchased a variety of fresh, handmade raviolis from Whole Foods for my special treat.
So the four elements to a perfect broth bowl?
- Include your favorite seasonal veggies.
- Tuck a little surprise in the center.
- Make sure your broth is rich and slurpable.
- Have just enough of these elements so that it leaves you wanting more!
Here, I’ve included all my favorite, fresh spring veggies. Carrots, peas, broccoli, spinach, mushrooms and radishes. I place them separately into my bowl, and then ladle the broth over them, to keep them from wilting too quickly.
In the center of my bowl, my special treat. Three cheese and mushroom filled ravioli! Perfect for the theme of this vegetable soup!
And then there’s that amazing, rich, flavorful vegetable broth! I started out with my standard Easy Fresh Vegetable Stock. And I enhanced it with more spring onions, garlic, coriander, ginger and honey.
I like to eat my veggies first, ditch the spoon, and drink from the bowl! I can’t help myself!
And sure enough, as soon as I was done practically licking the bowl, I wanted more!!! And I regretted not making a double batch!
“Sometimes the most important thing in a whole day is the rest we take between two deep breaths.” Etty Hillesum
- NOTE: The recipe below is mainly for the vegetable broth. The vegetables and vegetable amounts may vary according to your preferences. This recipe will make 4 one cup bowls, or 2 larger bowls.
- 4 cups of vegetable stock
- 1 spring onion, thinly sliced
- 1 clove of garlic, minced
- 1 teaspoon of freshly grated ginger
- ¼ teaspoon of ground coriander
- 1 Tablespoon of honey
- salt and freshly cracked pepper to taste
- Veggies: just visualize how you want each bowl to look. You will roughly need:
- 20 broccoli florets, steamed
- 20 small mushrooms, lightly sautéed in 2 teaspoons of butter
- 4 radishes, thinly sliced
- 1 cup of grated carrots
- 1 cup of fresh peas, blanched
- a handful of baby spinach per bowl
- 12 fresh raviolis (3 per bowl)
- Place the stock in a medium sized saucepan over medium heat and bring to a simmer.
- Add the onion, garlic, ginger, coriander and honey.
- Simmer for about 30 minutes.
- Add salt and pepper to taste.
- Place a handful of spinach on the bottom of your soup bowls. (Wide bowls work best)
- Arrange your veggies between your soup bowls.
- Bring your broth to a boil and add the raviolis for 3 minutes.
- Turn off the heat and place 3 raviolis in the middle of your soup bowls.
- Pour 1 cup of broth into each bowl.
- Garnish with a sprinkle of spring onion and serve.
To those who work in acres, not hours, we thank you!