How To Make A Delicious Healthy Soup After Holiday Indulgence?

Learn about the amazing health benefits of Mediterranean soup with this delicious Swiss chard recipe. Perfect for post-Easter meals, this vegetarian spring recipe is a must-try for anyone looking to incorporate the Mediterranean diet into their lifestyle! In this video, I show you how to make a healthy Mediterranean soup-a perfect spring recipe to enjoy after Easter indulgence. It is the day after Easter, and if your household is anything like ours, you are probably looking for something a bit healthier after a weekend of chocolate, cake, and indulgence. This one-pot recipe is made with fresh seasonal vegetables, Swiss chard, a simple mix of spices, and just a little pasta and Scotch broth mix to make it beautifully comforting. There is no lentil soaking required-just real ingredients and warm Mediterranean flavours.

👩🏻‍🌾 Filmed in our kitchen and garden, this soup begins with Julie harvesting chard from last year’s patch, then moves gently into the cooking process-calm, clear, and grounded in home life.

Whether you are looking to rebalance after the holidays, or simply enjoy a light and satisfying meal, I hope this recipe brings a little seasonal goodness into your home.
It is vegetarian comfort food at its best-nourishing, rustic, and full of flavour.

As always, thank you for watching, and buon appetito.

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Ingredients
200 g potatoes, peeled and chopped
100 g Scotch broth mix (or lentils/peas)
1 red bell pepper, chopped
1 white or red onion, chopped
1 carrot, diced
1 celery stick, diced
Fresh Swiss chard (or kale/spinach), chopped
2–3 plum tomatoes or 1 small tin
1 garlic clove, crushed
1 tsp smoked paprika
½ tsp turmeric
¼ tsp ground cumin
1 bay leaf
100 g small pasta (orzo or similar)
Olive oil
White wine vinegar (approx. 1 tsp)
Salt & pepper to taste
Fresh parsley
Grated Parmigiano Reggiano (optional)

Instructions
Sauté garlic, onion, celery, carrot, and pepper in olive oil.
Add chard and vinegar; cook until wilted.
Add tomatoes, bay leaf, spices, Scotch broth mix, and potatoes.
Add boiling water, season, and simmer 35–40 minutes.
Add pasta and cook for 10–12 minutes.
Finish with parsley, olive oil, and grated cheese. Let rest before serving.

Why You’ll Love This Recipe
🌿 Seasonal & Nourishing: A lighter way to recover from Easter indulgence
🍲 Comforting Yet Healthy: With just enough pasta and grains for satisfaction
🕰️ No Fuss: A forgiving, one-pot recipe that lets the vegetables shine
🧀 Naturally Vegetarian: With optional cheese for richness

Chapters
00:00 – Harvesting Chard & Introduction
01:15 – The Idea Behind This Springtime Soup
03:00 – Preparing the Vegetables
03:43 – Making the Soffritto & Base
04:19 – Adding Chard, Spices & Tomatoes
06:08 – Adding Scotch Broth Mix & Potatoes
06:36 – Cooking Time & Simmering
07:07 – Final Steps: Pasta, Parsley, and Olive Oil
10:44 – Tasting & Post-Easter Reflections

#MediterraneanLentilSoup
#HealthyMediterraneanSoup
#SpringSoup
#TortellinoTime
#PostEasterRecipes
#VegetarianComfortFood
#MediterraneanDiet
#HealthyEating
#AfterEasterReset
#OnePotMeal
#SeasonalCooking
#SwissChardRecipe
#VegetableSoup
#ItalianSoupRecipe
#HomeCooking
#SimpleRecipes

Hi I’m picking some fresh child for Francesco. 
He’s making a recipe today. Something healthy. We’ve had too much chocolate and food this 
weekend. It’s Easter Monday. So we we need something healthy. This is actually my child from 
last year so I’m very impressed at how well it’s doing. It’s still going strong. No.
It could be more. Ohh yeah, I’m a bit mean. 
Yeah, well, yeah, I can be. Yes.
Or do you want? 2 handfuls.
Yes, please. If I can get. They’re probably done 
with some scissors, but never mind. Yeah, I’ve got. A very healthy meal 
idea in mind, and I’ll be cooking that. Next lovely. I’m actually doing a small update on 
the lovely variety channel in my vegetable patch, which is why I’m here at the moment anyway, so 
you can catch up on that if you look up here. There you go, all ready for. Later, OK.
Thank you. You’re gonna kill them. Because I don’t. Well, I’m not. It’s not 
so much that, my love. I’m saving some, but they’re in the wrong place, aren’t they? 
There’s actually a. Potato under there. Look. Ohh. This we can eat.
That one? Well, it depends really how old it is. Let’s have a look, 
11. Potatoes for tea 123 and 4. Enjoy. Thanks.
You want your. Child. Yes, please. And down to cook a very, very 
healthy dinner after the very naughty Easter. So here are my potatoes. I was going to actually use 
some purchased potatoes, but even better bonus. So yes, the charge you do have to use charge, by the 
way, if you don’t have access to charge, this is Swiss charge. You can also use. Ale or spinach 
or any green leafy large leaf vegetables would be fine. Also additionally to this, I’ll show you 
the other ingredients I’ve got here, a red pepper and a white onion or red onion if you like one 
carrot, a stick of celery, I will be using. Garlic and some and plum fresh tomatoes. That is pretty 
much the extent of the vegetables. I will also be using some spices, but I’ll tell you what they are 
as and when I use them. And also I will be using a little oil. The pasta. I’ll show you what it 
looks like for that. You’ve got an idea. And here it looks a bit like rice, but obviously pasta. 
I’ll put it here and I will also be complementing the meal with some Scotch broth mix. Again, I’ll 
show you what it is. I better put my glasses on so that I can tell you what is in it and I’ll. Read 
you first. Uh, well, he said. Whether they write things so small.
I don’t think they. Wanted to know what is inside OK here ingredients 
so we’ve got barley and yellow split peas. Green split peas, blue peas and red split lentils. Lots 
of good. So. Stuff in there and I wouldn’t be using a lot, but I’ll just show you what it looks 
like. Yeah, a mixture. So whatever you can find, you can also use just lentils or piece whatever 
you like, but this is what I’m. Using today, so I’ll go and. Wash and peel all of my 
vegetables and I’ll. Be with you next. Hopefully I’m not bored to death with my chopping 
and peeling of vegetables. It’s a little bit of a difficult balance because some some people 
do not like seeing vegetables being chopped, and I understand that. But. In such a recipes, 
I’d like to show you the size of the vegetables that I’m going to be cooking, because clearly 
it’s important. So hopefully I’ve done this relatively quickly, so having chopped all of 
my vegetables, I’ll start with making a little fruit though, so here is a clove of garlic and 
this time this one I’ll crush it using my knife. My oil is still relatively cold, so I can add 
it in. Keep the temperature medium high, not maximum as scarlet will easily burn if you’re not 
careful. And can you see it’s already sizzling, so as soon as it starts sizzling I’ll add my 
chopped onion and celery and also my parrot. Immediately followed by my chopped pepper.
And I will need to replace. The lid on and I’ll leave them to soften up for 
about 4 to 5 minutes. So once the vegetables are softened up initially, I can add the Greens, the 
Chard in my case, and I’ve chopped it up already, as you’ve seen, and I’ll place it on top and this 
will cook for about 5 minutes. Again, I’ll place the lid back on and it will shrink considerably. 
And actually, before I do that, I. Got I need to add a little drizzle of white wine vinegar? Just 
a little. A teaspoon and pull it on and leave it for 5 minutes until the charge or the Greens 
you’re using will have reduced so 75 earlier also mentioned that I will be using some fresh tomatoes 
which are now halfing and these are plum tomatoes. You can also use cherry tomatoes or any fresh 
tomatoes that you can find in the supermarket. If you do not have access to fresh tomatoes, by 
all means use steamed tomatoes. That’s fine. Also, as a second choice. You like and what? I’ll wait. 
I’ll show you my little cocktail of spices and I’ll start with a small teaspoon. These are not 
normal teaspoons. They are very small. Teaspoon of paprika. This is smoke paper, but you can 
also use sweet paprika or any paprika you like, followed by a similar amount in the. Turmeric I 
cannot put a spoon inside my little jar, so I’m just doing like this, so again do not command with 
those quantities as they could be overpowering, followed by a little cumin. But again, I’m going 
to be choosing a very small amount. See not a lot at all. And now it’s my cocktail of spices. Ready. 
And by now my child will have reduced drastically. If you look, it’s about a third of what it was 
before. So the next ingredient is going to be a Bay leaf. I’ll put it in now, before I forget. 
Followed by my cocktail of spices. This is also when I’m going to be adding my Scotch broth mix. 
This is 100 grammes in weight and my chopped potatoes, so they weigh 200 grammes, by the way, 
in case you want them. And the last ingredient, I will be adding for now before the pasta, which 
will go in later. It’s my chopped tomatoes. I’ve pulled the kettle and I’m feeling now the pot with 
hot water until I reach the very high top, just like. Pinch of salt and of course also a little 
pepper. After the temperature on maximum as I want it to boil relatively quickly, but as soon as you 
start boiling, place the lid on and turn it down onto a simmering point. Mine is #4 out of nine. If 
you got a gas hold on minimum and I will leave it to gently cook now for about 35 to 40 minutes. 
The most important thing is that the Scotch broth. Looks, but I’ll check it then and then 
we can add the pasta better. So I’ll see you in a little while. So I tested the Scotch broth 
after 35 minutes and it was nearly nearly ready, so I left it on for another 5 minutes, so 40 
minutes altogether. But you will have to establish and you have to test it yourself, but let’s have 
another look now. So I’ll just speak a little. And let’s see if it’s. Done. Yeah, so do not put the 
pasta in until your Scotch broth is cooked. And if you look also the level of my water has gone down 
slightly, which is great. So these are 100 grammes of also pasta, by the way, I should say you can 
stop now. You do not have to add the pasta as you go potatoes. And it’s quite rich in carbohydrates. 
This particular pasta, I really love it because it releases lots of starches. And it will make 
the whole thing nice and creamy. So if you don’t mind it, just add it in. That will make a big 
difference, but you can also leave it as it is. But once again I turn the temperature up and I’ll 
turn it down as it is boiling already very quickly and I’ll place the lid on. And this pasta needs 
10 to 12 minutes to cook. I’m going to leave it covered for 8 minutes and I’ll show you later. A 
little trick what to do for the last. Few minutes nearly nearly there. This is. Fresh parsley from 
our garden bowl. So if you don’t have access to parsley, you can use basil. That’s also very good.
Select. I’m just dropping in little pieces, but I’ll 
leave a little bit for later for garnish and this one for the next stage. This has been cooking 
for 8 minutes as plant. I’ll turn it off and I’ll remove it from the hub. So. And I’ll move it over. 
Here. Still not fully cooked. That is intentional, but I’ll show you what I do next. I’m going to 
add the parsley first. I’ll top it up with some olive oil. I’ll give everything a good mix so that 
the oil and the parsley are blended with all of my beautiful soup and pasta, and I’ll put the lid 
on and I will leave it now. For four minutes and that will be my 12 minutes and I’ll finish 
cooking it on heat and the flavour from the parsley. Absolutely I can use the word contaminate 
Julie. Well, you know what I mean. The flow from the parsley will absolutely go everywhere. And the 
oil and it will be ready. So I’ll see you in about 3 to 4 minutes. And time is up. And then very 
lasting read and which I highly recommend is to add some grated Italian cheese, other picolino or.
Let me know. Nissan, this is Parmigiano Reggiano. But 
definitely, definitely adds a beautiful flavour to the fennel. Dish this morning. By 
the way, when we got up, Julie said to me, oh, we’ve been too naughty. We should actually 
have something vegetarian for dinner tonight. We have eaten a lot of food, to be 
fair over Easter and a lot of cake. So.
And a lot of. Chocolate. So I said. Yeah, yeah, I’m 
up for it. I’ll do a vegetarian dish, I said. And I’ll she said, I got some child in the 
the garden you see in the beginning of this. Yeah. So then she took Gabriella, her daughter, to the 
train station. As she’s gone back to Manchester, and before she left, she said, by the way, can you 
hide all all of the remaining Easter eggs so that I don’t find them. And then I will not eat them. 
Course, yes, it’s no problem at all. So earlier, I haven’t. And cold. If she wanted to come and 
fill me. And she said, oh, well, the Easter eggs didn’t last even 3 hours. The whole thing.
Well, I was. I don’t know what to say. I just had this urge for chocolates and 
it’s vegetarian after all. So you know. Yes you do. Of course it is, yes. So anyway, 
I’ve given that a little Easter egg, but I’m going to be hanging on to the rest. So I’ve been a 
good boy because I’ve stuck to my vegetarian dish and I’m going to taste it now and I’m sure I’ll 
be. Lovely and delicious. It is vey hot though Hmm hmm.
Oh God. Smells.
Lovely. It’s wonderful, really rustic and you can taste all the spices and it’s delicious. Honestly, 
the the Scotch broth I added with a little pasta made it very creamy. Absolutely wonderful. 
Try. See what you think and let me know. I really like you and let me know. Arrivederci, 
grazie and buon appetito as always, ciao.