Rethinking green bean soup: A springtime culinary surprise

As the green bean season approaches, whether we choose fresh beans or their frozen counterpart, the anticipation grows. Many of us traditionally prefer serving them with a butter and breadcrumb sauce. But why not mix things up? Our willingness to experiment led us to a recipe from the far reaches of the internet, and now we're convinced that few soups are as tasty and nourishing as one made with green beans.

The soup's preparation is straightforward, especially if you have broth already on hand (making stock is always a good idea, but knowing the correct method is key). The process is simple, economical, and yields a divine result. Could we ask for more? We think not. So, we welcome you to try this recipe and share your thoughts with us!

Ingredients:

• about 6 cups of vegetable broth,
• 500 grams of green beans,
• 3-4 potatoes,
• 2 carrots,
• 1 onion,
• 3 cloves of garlic,
• about 200 millilitres of cream,
• 4 tablespoons of oil,
• salt, pepper,
• turmeric,
• smoked paprika,
• 3 tablespoons of soy sauce,
• dill.

How to make:

1. Chop the onion, potatoes, and carrots into small cubes. Press the garlic through a garlic press. Sauté all the vegetables in oil, starting with the onion, then adding the carrots and potatoes, and finally the garlic.
2. Transfer the sautéed vegetables to a pot and cover with the broth — season with salt, pepper, and turmeric. Begin cooking over medium heat.
3. Clean the green beans, trim the ends, and cut them into smaller pieces, around 2 centimetres long. Add them to the soup and cook until soft.
4. Finish by seasoning the soup with soy sauce and smoked paprika, then stir in the cream. Garnish with chopped dill before serving. Enjoy your meal!