Here is the recipe for the spring soup we shared at the self care class at Trillium Yoga in Antioch. Its adapted from the spring vegetable minestrone soup in the Hearth edition of Taproot Magazine. I didn’t make the dandelion pesto but is a lovely addition to the soup and dandelion makes your liver happy (you’ll have to get the magazine to get that part of the recipe, you’ll be glad you did.) 🙂 I don’t have a picture of the soup but it is hearty and makes your belly feel happy. Green is the color of spring and green foods are especially cleansing and nourishing to the body. As the weather sways between warm and cold this helps boost your veggie intake and keep you warm until the warm weather stays and you can switch over to salads and other cooling foods.
What you need:
- olive oil
- 1 medium onion chopped
- 2 leeks, white and pale parts, roughly chopped
- 3 garlic cloves
- 1 potato diced
- fresh thyme
- salt
- 1 can cannellini beans or 2 cups cooked cannellini beans
- 7 cups vegetable stock
- 1/2 bag chopped kale
- 1/2 bag of sugar snap peas
- bag of fresh English peas
What you do:
Add the olive oil, onion, leeks and garlic and cook until soft. Add potato, thyme to taste and salt and let cook for about 5 minutes. Add the beans and stock and bring to a boil then simmer until potatoes are soft. To finish the soup add kale and peas and cook until the kale is wilted (about 5 minutes). Taste and adjust seasoning with salt and pepper as needed.
