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Digital Subscriptions > PlantBased > May 2018 > SPRING SOUPS

SPRING SOUPS

Spring Veg Soup

SF GF

Serves: 2-3

• 250g (1 generous cup) baby new potatoes, cut in half

• 4–5 wild garlic leaves, plus flowers to garnish, or 2 garlic cloves, peeled and left whole

• 600ml (2 ½ cups) hot cooked vegetable stock

• ½ large head of broccoli, broken into small florets

• 2 large handfuls of monk’s beard, samphire, baby spinach leaves or asparagus spears, woody ends broken off

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About PlantBased

Without tempting fate, I think spring is in full swing and that means that summer is just around the corner. Well, it’s taken its time hasn’t it. Every time we thought we’d finally made it over the final hurdle that winter had to throw at us, out of the shadows it came creeping, ready to surprise us with one final flurry of snow, gust of blistering wind and day of sub-zero temperatures. But it’s time to embrace the summer to come and nothing screams British summer more than bank holidays and picnics (okay, perhaps endless days of rain, but my fingers are firmly crossed that this year will come with sun too!). There’s something really fun about packing a picnic and being spontaneous about where you go and eat it. If you’re new to eating plant based food, or even if you’re not, thinking outside of the box to create sandwich concoctions that will please the whole family can elude the best of us. But, that doesn’t have to be the case anymore, as we’re ready to freshen up your picnic hampers with some of our favourite vegan sandwich classics. That’s not all we’ve got in store for you this month, either. We’re really excited that foraging expert James Wood will be starting his new monthly column, to help you step into the wild and forage until your heart’s content. Plus, the brilliant Sophia Forrester is also joining our growing list of experts to discuss all things herbal medicine. I’ve really enjoyed reading both pieces this month and look forward to continuing to feel inspired in the months to come. Don’t forget to have a go at making some of the recipes from this issue and send them in so I can feature some of you next month! It’s always a treat getting to hear from you. Send your best re-creations of our recipes to blake@primeimpact.co.uk and look out for yourself in next month’s issue. Blake Roberts Editor