This healthy Easter Garden Soup is amazingly flavorful and full of fresh garden vegetables that will leave you full and satisfied with no guilt! Perfect for your Easter table.
With Easter less than two weeks away, I thought it was only appropriate that I bring you an Easter Garden Soup recipe. Even better? It’s low fat and healthy!
Then, it dawned on me – I’ve had a garden – they seem to like all the vegetables.
Tada! So, Easter Garden Soup it was. And since this soup is loaded with carrots, cabbage, onions, celery and sun-dried tomatoes, it sort of named itself. I like a soup that knows who it is. Don’t you?
Now, I will share that I never intended to bring you a spicy recipe today. And, I can honestly say – today’s ‘unintentional’ spicy recipe is entirely The Husband’s fault. e.n.t.i.r.e.l.y.
Shock of nations – I know! Usually it’s me. But nnnooooo, this time, it’s definitely h.i.m.
So, if you’re heat-sensitive, please turn down the heat. We didn’t really know it either – it sort of snuck up on us. You know those spicy flavors that build as they linger? Yep, that’s this one. So, do yourself a favor, and taste as you go.
I will say that we adored this, exactly as written, but I believe it will be to spicy for some of you. But, I like to share recipes that are exactly as we ate them – but I always note in the comments how to adjust it for your taste!
Ok, back to the husband and how I came to giving you a spicy soup recipe… Throughout the entire cooking process, he kept saying “Yeah, it’s good. But, not quite blog-worthy yet. It’s missing something. It needs more flavor.”
Whaaaaat? From me? Unheard of.
Yet, taste after taste, the same response.
With this soup, I used a food processor to grate the carrots, cabbage and onions, then I coarsely chopped the celery and sun-dried tomatoes and threw everything in the pot. As it cooked, I used an immersion blender to smooth the soup – but I did not strain it. So, this will not be a liquid smooth soup. If you do it the way I did, you will have texture in the soup… The consistency is more like a Cream Of Wheat type of texture with some grainy-ness to it – which we really liked because it wasn’t like typical broth or liquid based soups. But it also wasn’t full of chunky, bite-able vegetables either!
And, with the celery, I used primarily the center stalks and included the tops.
This was a quick, easy and fast soup recipe that went on the table in <30 minutes. Perfect for a busy weeknight or activity packed weekend! Super fast to throw together before your Easter Egg Hunt!
To add some texture and crunch (because we all need texture and crunch, right?) I served this with garlic cracked black pepper crisps, which is essentially baguette bread that is broiled to a golden brown on one side, then turned over, lightly brushed with melted garlic butter and sprinkled with cracked black pepper and broiled on the opposite side until golden brown. They taste amazing with the soup and will give you the crunch you’re looking for!
Cracked Black Pepper Garlic Crisps
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 12 slices of baguette bread
- 2 teaspoons coarsely cracked black pepper
Slice baguette bread into 12 slices (bread thickness). Place on a broiler pan and place under broiler for 30 seconds+ or until golden brown. Be sure to watch them so they don’t burn! Remove from oven and lightly brush with melted garlic butter. Sprinkle with cracked black pepper and place back under broiler another 30+ seconds or until golden brown. Remove from oven and set aside until ready to serve.
- 2 cups finely grated carrot
- 1 (2 pound) head of cabbage, grated (roughly 6 cups)
- 1 onion, grated
- 3 stalks celery, coarsely chopped, with tops
- 4 (14.5 ounce) cans chicken or vegetable stock
- 1 tablespoon minced garlic
- 2 tablespoons sun-dried tomatoes
- 1 to 3 tablespoons chile garlic sauce *
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons to 1 tablespoon tarragon
- 1 tablespoon basil
- 1 teaspoon to 1 tablespoon red pepper flakes *
- Add all ingredients to a large stock pot and heat on medium-high heat until just boiling. Turn down to medium and let simmer for 30 minutes. Use an immersion blender throughout the process to liquify all vegetables.
- Let cook at least 30 minutes for flavors to blend. (FYI: I cooked mine for 1 hour, but that was primarily to take photos).
I used 3 tablespoons chile garlic sauce and 1 tablespoon red pepper flakes - this made the soup very spicy. Only use this amount if you love spicy food!