Category: Soups

Serves: 8

Ingredients

Broth:

• 2 medium onions, peeled and chopped
• 1 fat carrot, peeled and chopped
• 2 ribs celery, trimmed and chopped
• 1 leek, well washed and trimmed, white parts only, chopped
• 1 bulb fennel, trimmed and chopped
• 2 parsnips, peeled and chopped
• 4 cloves garlic, flattened with a knife but not chopped
• 2 Tbsp extra virgin olive oil
• Sea salt
• 8 cups water or low sodium chicken or vegetable stock

Soup:

• 12 baby potatoes (tiniest possible)
• 2 large leeks, whites only, well washed and chopped into rings
• 10 stalks asparagus (not too skinny), trimmed and cut into 1″ pieces
• Handful green beans, trimmed and cup into 1″ pieces
• 2-3 cups baby spinach leaves
• 2 small zucchini, cut into rounds
• Green onions, chopped for garnish
• 1 cup fresh green peas
• Parsley and thyme, 1 Tbsp each fresh

Sea salt and fresh ground black pepper

Directions

Broth:

1. Place all ingredients except liquid in large stock pot or Dutch oven. Cover and cook over low heat for 10 minutes. Let vegetables become soft. Add 8 cups liquid. Bring mixture to a boil and reduce to low again. Simmer for 20 minutes. Remove from heat and strain broth through a fine-mesh sieve into a large container.

Soup:

1. Bring the prepared broth to a simmer in a large stock pot. Add the potatoes and leeks and simmer for a few minutes. Add all other vegetables and let simmer 10 more minutes. Add sea salt, black pepper and herbs. Ladle into soup bowls and garnish with chopped green onion.

Nutrition Facts

Calories 302, Protein 12g, Carbohydrates 50g, Fiber 8g, Sugar 9g, Fat 6g, Sodium 392mg