Go-To Spring Vegetable Soup

Ingredients

• 1/2 onion, finely chopped 
• 2 carrots cut into finely chopped
• 1 celery root, cut into finely chopped 
• 2 green onions, finely chopped 
• 3 Large garlic cloves, minced
• 2 celery sticks, finely chopped 
• 1 zucchini, finely chopped
• 1 asparagus, finely chopped 
• Thumb size ginger, grated 
• 1 Large Kale leaf, finely chopped 
• 3 Large spinach leaves, finely chopped 
• 1 cup, shelled English peas.
• 4 cups homemade vegetable broth 
• 1 teaspoon fresh (minced) or dried sage, oregano, & thyme. 
• salt and pepper to taste 
• 1/2 lemon juiced 

Directions: 

1. Heat argan or coconut oil in a pot. Add sweet onion and green onions and cook on medium-low until beginning to caramelize. about15- 20 min. Add garlic and cook another 3 min. 
2. Add carrots, celery root, celery, asparagus, ginger, and fresh herbs. Cooking until tender. about 10-15 min. 
3. Add in vegetable broth and bring to a simmer. Simmer for 12 min. 
4. Add chopped kale and spinach leaves. Stir and cook another 5 min. Add the English peas and cover to simmer 5 more min. 
5. Turn off heat and let cool slightly. Add lemon juice and top with chopped fresh parsley. 

Spring Vegetable Soup

Shayna Terese Taylor

5 from 1 vote

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Ingredients

  

• 1/2 Onion finely chopped
• 2 carrots cut into finely chopped
• 1 celery root cut into finely chopped
• 2 green onions finely chopped
• 3 Large garlic cloves minced
• 2 celery sticks finely chopped
• 1 zucchini finely chopped
• 1 asparagus finely chopped
• Thumb size ginger grated
• 1 Large Kale leaf finely chopped
• 3 Large spinach leaves finely chopped
• 1 cup shelled English peas.
• 4 cups homemade vegetable broth
• 1 teaspoon fresh minced or dried sage, oregano, & thyme.
• salt and pepper to taste
• 1/2 lemon juiced

Instructions

 

• Heat argan or coconut oil in a pot. Add sweet onion and green onions and cook on medium-low until beginning to caramelize. about15- 20 min. Add garlic and cook another 3 min.
• Add carrots, celery root, celery, asparagus, ginger, and fresh herbs. Cooking until tender. about 10-15 min.
• Add in vegetable broth and bring to a simmer. Simmer for 12 min.
• Add chopped kale and spinach leaves. Stir and cook another 5 min. Add the English peas and cover to simmer 5 more min.
• Turn off heat and let cool slightly. Add lemon juice and top with chopped fresh parsley.