This fresh spring vegetables soup tastes exactly as its name suggests – it is full of fresh spring vegetables, shiitake mushrooms, chicken stock, spices, and is brimming with health and vitality.
8 dried shiitake mushrooms
2 litres chicken stock
6 cloves garlic, peeled
50 g piece fresh ginger, sliced
1 bunch silver beet, washed and sliced
1 small head of broccoli, divided into florets
3 courgettes, finely sliced
200 g peas, shelled
4 spring onions, sliced thinely
100 g sugar snap peas
2 handfuls baby spinach
freshly ground black pepper
Soak the shiitake mushrooms in a small bowl of hot water until soft, about 20 minutes.
Drain, discarding the water, and then slice the mushrooms into thin strips.
Place the stock in a large saucepan with the garlic and ginger and bring to the boil. Simmer for 15 minutes.
Discard the garlic and ginger.
Add the mushrooms, silver beet, courgettes, broccoli and peas and simmer for 8 to 10 minutes.
Add the spring onions, sugar snap peas and baby spinach and simmer for 2 minutes.
Season to taste with salt and pepper then serve hot.