Many people do not know that the viola is edible and very healthy, especially leaves that are rich in vitamin C. It slowly becomes a common ingredient in vegan diet. Florets are tasty like “natural candies” when you are in nature, but we use them in our soup as a kind of unusual decoration. If you have pollen allergy, throw away the florets and use only leaves. I make this soup often because it’s delicious and light as spring.
- 2-3 spring onions
- 2 teaspoons of sesame oil
- unrefined sea salt
- 1 large carrot
- 2-3 teaspoons of tamari
- 2 hands of viola leaves
- about 10 viola florets
- pepper, curry, basil (or other spices you prefer)
How to make it:
Chop the white parts of spring onions into slices and green parts leave for later. Fry these white parts in sesame oil for 1 minute and add a bit of unrefined sea salt. Chop the carrot crosswise into the pieces large about 3 cm and then chop each piece vertically so they look like rectangles. Add the pieces to the spring onion and fry 1 minute. Pour 3 cups of water. Boil, add tamari and cook the soup for about 15 minutes at medium temperature in a capped pan. The water will evaporate a little and the soup will become both sweeter and saltier at the same time. There should be about 2 cups of liquid left in the pan in the end. Add pepper, basil or whatever you choose. Leave soup to cool for about 5 minutes, then add viola leaves and finely chopped green parts of spring onions.
Serve decorated with viola florets.