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Spring Vegetable Soup

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This spring vegetable soup can be made to use up any leftover produce in the fridge; or it is perfect after an over-indulgent trip to the farmer’s market. After the base (stock, onions, leeks and garlic) is made, any vegetables can be used in this soup, making it a light and versatile rainbow of colors. We finished it with a dab of hot chili sauce to give it a nice kick.

Spring Vegetable Soup Ingredients (Serves 6)

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  • 1 tablespoon grass-fed ghee
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • ¼ cup chopped leeks, rinsed well
  • 1 bunch asparagus tips
  • 1/2 cup chopped broccoli
  • ½ cup chopped cauliflower
  • 1/2 cup fresh corn
  • 1/2 cup spinach leaves
  • 1/2 cup chopped fresh mushrooms (baby beech mushrooms for garnish)
  • ½ cup grape tomatoes
  • 1/2 cup chopped carrots, rainbow blend (baby carrots)
  • 32 fluid ounce organic vegetable broth

Preparation

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  1. Heat the oil in a large pot over medium heat, and cook the onion, leeks and garlic until tender.
  2. Mix in the remaining vegetables, except for the baby mushrooms.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to low. Simmer 5-7 minutes.
  4. Season with salt and pepper to taste
  5. Use the baby mushrooms to garnish the top of the soup and, if preferred, a few drops of hot chili sauce for added zing.

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Nutrition Facts

Calories 91
Total Fat 3g
Carbohydrates 13g
Protein 3g

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Photographer: Carmen Troesser

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