| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 75 | 3g | 0.5g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 2g | 0.7g |
Ever since I first stumbled upon the idea of Vegetable Fern Soup, it has become an absolute staple in my kitchen. This recipe, which embraces the natural flavors of fresh, healthy ingredients, is a beautiful marriage between simplicity and nourishment. There’s something almost poetic about a soup that brings together such a wide array of vegetables, and the Vegetable Fern Soup does just that, while showcasing the often-underutilized vegetable fern.
Inspired by Tradition
Growing up in Charleston, South Carolina, my culinary roots are deeply entwined with Southern comfort food. But every so often, I find myself exploring new and exciting ingredients that can add a delightful twist to traditional dishes. Vegetable fern, with its subtle earthiness and unique texture, offers just that perfect twist. This soup is similar in some ways to a classic vegetable soup, but the addition of fern gives it an unexpected and delectable edge.
This Vegetable Fern Soup is not just another dish; it’s a sensory experience that harkens back to afternoons spent foraging in the woods for fresh greens or visiting local farmers’ markets. It pairs beautifully with crusty bread or even a light, crispy side like simple garden salad. You might also find it complements grilled chicken exceptionally well for a heartier meal.
Healthy and Wholesome
Aside from its vibrant flavor, this soup is a powerhouse of nutrients. The vegetable fern itself is rich in vitamins A and C, and high in antioxidants. Mushrooms bring in an excellent source of B vitamins and selenium, while carrots and potatoes introduce a wealth of fiber and essential minerals. The garlic and onion not only add depth to the taste but also bolster the immune system. Drizzled with a hint of lemon juice and garnished with fresh parsley, each bowl of this soup is a celebration of nutritious goodness.
Opting for vegetable broth rather than chicken or beef keeps this recipe entirely plant-based, making it a fantastic option for vegetarians or those looking to incorporate more plant-based meals into their diet. The added olive oil provides healthy fats, and the option to include red pepper flakes lets you elevate the heat to your liking.
Whether you’re looking for a comforting bowl of soup to warm up with on a cool evening or a healthy dish to serve as part of a balanced meal, Vegetable Fern Soup checks all the boxes. This is a dish that not only satisfies the palate but also nourishes the body, making it a beloved addition to my recipe repertoire.
What You’ll Need
- 1 cup fresh vegetable fern, cleaned and chopped
- 1 cup sliced mushrooms
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Step Two
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Step Three
Add the diced carrot, diced potato, and sliced mushrooms to the pot. Sauté for about 5 minutes, stirring occasionally.
Step Four
Pour in the vegetable broth. Add the salt, black pepper, thyme, and red pepper flakes (if using). Stir to combine.
Step Five
Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook for about 15-20 minutes, or until the vegetables are tender.
Step Six
Add the chopped vegetable fern to the pot and simmer for an additional 5 minutes.
Step Seven
Stir in the fresh parsley and lemon juice. Adjust the seasoning if needed.
Step Eight
Remove from heat and serve the soup hot. Enjoy!
