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 col,d 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 and 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 it is perfect for a day of abstinence.

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 a 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

A lovely soup filled with Spring vegetables

Prep Time 10

Cook Time 20

Total Time 30

Serving Size 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