This Spring, I feel that Mother Nature has been particularly fickle. One day it will be a humid, sticky 32 Degrees, the next a rainy 19 Degrees with a palpable chill in the air, reminiscent of mid June. Whilst it can be rather frustrating, as I so long for sunny Spring days where I can walk in the park and literally smell the roses, I suppose there are a few things to be grateful for when Mother Nature’s mood swings bring around another Wintery day…soup, for example! What better time to make this Spring soup than now, in Spring, and when it is cool enough to be thankful for the warming effect that soup offers.
Two Sundays ago it was rather chilly, so for lunch Mum made Jamie Oliver’s delightful Spring Minestrone. Combined with fig and walnut bread, it was simply perfect. We added a dollop of basil pesto, as is suggested in the recipe.
I tend to stick to my usual minestrone, which is quite tomato heavy. I honestly much preferred this lighter recipe, which relied on some lovely chicken stock and sunny Spring-time vegetables.
I will be adding this refreshing recipe to my soup repertoire with a sunny smile on my face…even if outside the sun is decidedly absent.