Good Friday Vegetable Soup is a light vegetable soup full of Spring vegetables. It is the perfect soup for serving on good Friday, the end of Lent and the last day of fasting. The soup is quick and easy to make and tastes delicious. Ideal for a Spring day. Read on to get the recipe.

Although it is Spring the weather is still cold. When it is cold there is nothing nicer than a bowl of warm steaming soup. Good Friday soup is a traditional recipe which is made from seasonal Spring vegetables.

I love using seasonal vegetables as it makes your food so much more flavourful. Seasonal vegetables are much cheaper as well. I have a list of food that is in season in April which is worth referring to for Easter dishes. Good Friday soup is a perfect seasonal recipe, you can really taste the different Spring vegetables.

I suspect the name Good Friday soup is due to the practice of fasting abstinence from meat over the period of Lent. All Fridays are considered days of Abstinence and meat is forbidden. This vegetable soup is tasty and filling so perfect for a day of abstinence.

Big Broth Competition

Recently I learnt that Centre Point, the UK’s leading youth homelessness charity is launching a new fundraising initiative, The Big Broth. This competition is looking for a new and exciting soup recipe. Soup experts Yorkshire Provender will produce the winning soup in the Autumn. 20p from each pot sold will go into funding Centre Point’s work with the young homeless in London and other major UK cities. If you have a delicious soup recipe why not enter it into the Big Broth competition? You need to be quick as it ends at the end of March.

In April the five finalists will go to London to take part in a cook off. A celebrity panel including Sara Cox, Jodie Kidd, Johanna Konta, Charlie Boardman, Dermot O’Learly, Lorraine Kelly, Tom Parker Bowles, William Sitwell, Thomasina Miers & Aldo Zilli are acting as ambassadors for the campaign and will help to find the winning soup.

To help celebrate the campaign I was sent a vegetable box and challenged to create a soup. As it is near Easter I thought that this Good Friday vegetable soup would be perfect.

How to make Good Friday vegetable soup

First, gather together your ingredients. The soup contains onions, carrots, celery cabbage, green beans and caraway seeds. The vegetables will need preparing. Peel the onions and carrots and then chop everything into small pieces. You will also need litre of vegetable stock. Make your own or just use a stock cube.

Put the carrots, onions, cabbage and celery into a pan with a little oil and cook gently for a few minutes to soften them. Add the green beans, caraway seeds and vegetable stock and cook for around fifteen minutes until the vegetables are tender.

Before serving put the soup into a blender and blend to a smooth consistency. To finish the soup add a little grated cheese to the top. This sounds a little strange but it melts into the soup and complements the vegetables perfectly. The soup is delicious and perfect for a rainy or cold Spring day.

Good Friday Vegetable Soup Recipe

Good Friday Vegetable Soup

Alison Maclean

A lovely soup filled with Spring vegetables

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

Vegetable oil
3 medium carrots
2 medium onions
2 stalks of celery
260 g shredded cabbage
30 g chives or parsley
260 g french green beans
1 tsp caraway seeds
1 litres vegetable stock
Cheddar cheese

Instructions

Chop the vegetables into small pieces
Put the oil in a pan and heat.
Add the onions, carrots, celery, cabbage, chives and a pinch of salt and cook over a medium heat until softened.
Add the vegetable stock, green beans and caraway seeds.
Bring to the boil then simmer for 15 minutes or until the vegetables are tender.
Place in a blender and blend until smooth.
Put the soup in bowls and grate some cheese onto the top

Notes

Adapted from More with less cookbook

Why not pin the recipe for later?

Have you ever tried Good Friday soup? Let me know below.

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