Spring Vegetable Soup
Spring Vegetable Soup
Recipe by Fran Allen
Ingredients
15
Time
45m
Serves
6
This simple soup is the perfect way to welcome spring, loaded with fresh veggies and quinoa it makes the perfect warming and refreshing lunch or simple dinner.
Ingredients
2 Tbsp
Extra-Virgin Olive Oil
1
Leek
white parts only, finely chopped
3
Garlic Cloves
chopped
1 cup
Fennel
finely chopped
1/2 tsp
Chili Flakes
1/2 tsp
Sea Salt
2 litre
Vegetable Stock
1/2 cup
Quinoa
1 Tbsp
Miso Paste
1 cup
Ramps
chopped (optional)
1 bunch
Asparagus
trimmed and chopped
1 cup
Frozen Green Peas
2 cups
Spinach
1
Lemon
juiced and zested
1/4 cup
Fresh Dill
chopped
Instructions
1
In a heavy bottom pot on medium heat, add the olive oil, garlic, leek and fennel, cook until translucent and add your sea salt and chilli flakes.
2
Add the quinoa and stock to the pot, allow to simmer and set the heat on low until quinoa is cooked through.
3
Finally add the miso paste, peas, asparagus, spinach and ramps. Cook until bright vegetables are bright green and remove from heat. Add the dill and lemon zest/ juice.
4
Store leftovers in the fridge for up to five days or into the freezer for up to 3 months.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
