new ways to eat soup

This past winter has a been a long and treacherous road, and most of us are ready to put it behind us. Thankfully, spring is around the corner and we can all find solace in the fact that the weather will be changing, our attitudes will be altering with it, and we’ll be able to put those winter jackets away.

But, one thing we won’t have to put away is our spoons! We here at The Burnt Tongue know that soup can be served all year round and can be exciting and fresh enough to parallel mother nature’s new approach to weather. Below we have listed different ideas to keep soup fresh and relevant throughout spring, including 6 of our own recipes!

 

Meat-turned-veggie soups: 

Split Pea and Ginger Soup Recipe 

Vegetarian Chili Recipe 

 

Gazpacho:

Fruity Gazpacho Recipe 

Andalusian Gazpacho Recipe 

 

Dessert Soups:

Chilled Hungarian Cherry Soup Recipe 

Chilled Peach Soup with Basil 

 

You can also remix your favourite classic soups!

Classic Chicken Noodle Soup: Even if you have made something a million times, there is always a way to spice things up. Our absolute favourite swap out for noodles in classic chicken noodle soup is tortellini! If we are feeling something a little more lively and aromatic, we give our chicken soup a bit of a Thai twist by swapping out classic herbs with cilantro, adding some heat and possibly coconut milk!

Classic Tomato: This is another one of those soups that we’ve eaten and made a number of times. Our new favourite way to eat tomato soup in the spring is to add a citrus twist to it by adding some orange into the mix. The lively citrus flavour gives this classic soup a perfect twist for the spring weather.

 

 

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