Soup for Osterbrunch? Why not! 5 recipes that are fresh, light and perfect for spring

For many, the Easter brunch is a real highlight in spring. But in addition to colorful eggs, yeast braids and salads, a category is often underestimated: the soup. But which soups actually fit best on the Osterbrunch table? In this article you will find 5 fantastic soup recipes that make your Easter brunch unforgettable. From fresh spring trends to traditional classics - there is something for every taste!

Why is soup ideal for the Easter brunch?

Maybe you ask yourself: Why should soups come on the table for Easter? Very easy:

• Preparation:Soups can be cooked in advance. So you have less stress on the brunch day.
• Warmth and comfort:A warm soup ensures cosiness, especially on the cooler spring days.
• Light and fresh:After the long winter you look forward to fresh, light dishes. Soups with seasonal ingredients such as asparagus or wild garlic are ideal for this.
• Visually a pleasure:A beautifully arranged soup is a real eye -catcher on the Easter table.

Discover tooHow you can prepare hearty Easter bread, which fits perfectly with the Easter soups.

5 delicious recipes for soups to the Easter brunch

1. Carrot-ginger soup with orange-spring sun in the plate

The carrot and ginger soup is the perfect start to the Osterbrunch. It is not only healthy and light, but also super aromatic. The ginger brings a nice sharpness, while the orange adds a fresh, fruity note - exactly what you want on a happy spring day.

Ingredients for 4 people:

• 500 g carrots
• 1 small onion
• 1 piece of ginger (approx. 2 cm)
• 500 ml of vegetable broth
• Juice of 1 orange
• 1 kills
• Salt, pepper
• Optional: crème fraîche and almond leaves

Preparation:

1. Finely chop the onion and ginger, peel the carrots and cut them into slices.
2. Sweat everything into oil, deglaze with broth and simmer for about 20 minutes.
3. Fine and puree with orange juice.
4. Season with salt and pepper.
5. Garnish with crème fraîche and roasted almond leaves before serving.

Tipp:Give the soup a creative look by "painting" a small Easter bunny face in the middle of the soup with a little cream. So the soup not only gets a spring -like note, but also becomes an eye -catcher on the table.

2. Bear garlic soup: Spring in the pot

Bear garlic is one of the first fresh herbs that delights us in spring. The wild garlic soup is not only an optical highlight, but also a real pleasure for the palate. The fresh, spicy taste of the wild garlic makes this soup a real spring classic.

Ingredients:

• 300 g of fresh wild garlic
• 1 small onion
• 500 ml of vegetable broth
• 100 ml Sahne
• 1 the butter
• Salt, pepper, nutmeg

Preparation:

1. Chop the onion small and fry in butter until it becomes glassy.
2. Roughly chop the wild garlic and add to the onion. Fry briefly.
3. Deglaze with vegetable broth and simmer for 10 minutes.
4. Puree the soup and add cream.
5. Season with salt, pepper and nutmeg.

Tipp:Adjust the amount of wild garlic depending on the taste - it is very intense and can quickly overseen. Garnished with fresh wild garlic, the soup looks even fresher.

Discover tooHow to prepare wild garlic soup in the Thermomix.

3. Magiritsa: Greek Easter soup for an international flair

If you feel like something new, you should definitely try Magiritsa - the traditional Greek Easter soup. It is prepared with lamb interior and offers a unique taste that fits perfectly with Easter. This is a wonderful way to familiarize yourself with the culture of another country and to bring a little variety to your Easter tradition.

Ingredients (for approx. 4 portions):

• 500 g lamb lamini (liver, heart, lungs - pre -order from the butcher or in Greek markets)
• 1 small lamb head (optional, for more taste)
• 2 tablespoons of olive oil
• 1 bunch of spring onions (cut into fine rings)
• 1 small onion (finely rolled)
• 1 BUND Dill (chopped)
• 1 BUND smooth parsley (chopped)
• 1 Small Romanes salad or lettuce (cut into fine strips)
• 1.5 liters of water or meat broth
• Salt, pepper

For the classic Avgolemono (egg lemon sauce):

• 2 owner
• Juice of 1–2 lemons

Preparation:

1. Wash the offal thoroughly, cut them into small pieces and briefly blanch in salt water. Drain and set aside.
2. Fry the onion and spring onions in olive oil until glassy. Add offal and fry for a few minutes.
3. Cut the salad into strips, put together with dill and parsley in the pot.
4. Pour in with water or broth and simmer for about 30 minutes.
5. Whisk the eggs with lemon juice, stir in a little hot soup (so that you do not stop).
6. Slowly put the mixture into the soup - no longer cook!
7. Season with salt and pepper and serve.

Tipp:If lamb interior is not entirely according to your taste, you can also prepare the soup with lamb or chicken breast.

4. żurek (Sauer Soup): The Polish tradition at Easter

This spicy, slightly sour soup is an integral part of many Polish Easter boards. With a smoked sausage, cooked egg and sourdough approach, it brings a hearty note to the spring brunch table-and warms wonderfully from the inside.

Ingredients for 4 people:

• 1 liter of water
• 250 ml of finished sourdough approach (from the Eastern European shops orhomemade)
• 1 onion
• 2 cloves of garlic
• 2 laurel leaves
• 4 Piment grains
• 200 g smoked bratwurst or white sausage
• 100 g of smoked bacon (optional)
• 1 TL Majoran
• 2 cooked eggs
• Salt, pepper
• Some cream (to taste)

Preparation:

1. Roughly dice the onion, press the garlic. Fry both with laurel, allspice and bacon in a pot in a little oil.
2. Pour in with water and simmer for about 20 minutes.
3. Cut the sausage into slices, add to the broth and cook for another 10 minutes.
4. Slowly stir in the sourdough base, bring to the boil while stirring constantly.
5. Stir in the Majoran and, if necessary, stir in some cream, season with salt and pepper.
6. Serve the soup with halved eggs - with a little fresh horseradish or bread.

Tipp:For a less sour variant, you can reduce the sourdough a little and use a little more broth.

5. Sarfish cream soup - the classic for Easter

Asparagus is the epitome of spring - delicate and aromatic. And Easter without asparagus? Hardly imaginable for many. This fineAsparagus soupFits perfectly as an introduction to the brunch.

Ingredients for 4 portions:

• 500 g green or white asparagus
• 1 onion
• 1 potato (for the creamy consistency)
• 500 ml of vegetable broth or chicken broth
• 200 ml Sahne
• 1 TL Butter
• Salt, pepper, nutmeg
• Fresh parsley for garnish

Preparation:

1. Peel the asparagus (in white asparagus) and cut into small pieces. Peel and dice the onion and potato.
2. Fry the onion and potato in the butter until the onion becomes glassy.
3. Add the asparagus and deglaze with the broth. Simmer for about 15 minutes until the asparagus is soft.
4. Puree the soup until it reaches a creamy consistency.
5. Stir in the cream and season with salt, pepper and nutmeg. Add a little more broth if necessary if the soup is too thick.
6. Put the soup in plates and garnish with parsley.

Tipp:If you want the soup particularly creamy, you can also stir in some cream cheese or mascarpone.

This is how it gets round: serving tips for the brunch

• Small portions are completely sufficient:Soups can be served particularly nicely in small glasses, cups or mini shells.
• Don't forget toppings:Crème fraîche, herbal oil, roasted seeds or croutons make your soup a star.
• Vegetarian or vegan?Many of the soups can be adapted wonderfully - use herbal cream or simply leave out dairy products.

Soup makes the Easter brunch special - it is simple, tasty and brings a warm note on the table. With the right recipes, your brunch will be an absolute highlight!