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

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.

 

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1 Comment
  • San
    June 13, 2018

    Cant wait to make this soup !!!!
    Than you so very very much SHayna !!

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Go-To Spring Vegetable Soup