DIY Spring Soups
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek, quartered, white part sliced
• 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
• 2 cloves garlic, pressed through garlic press
• Black pepper
• 1 teaspoon herbs de Provence
• 4 cups chicken stock, hot
• 1 cup fresh English peas (or frozen peas)
• 1 cup baby zucchini, small dice
• 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups cooked quinoa
• ¼ cup chopped, fresh basil leaves
• 4 lemon wedges, garnish
-Place a medium-large soup pot over medium heat; add in the butter and olive oil, and once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.
-Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.
-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.
-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.
-To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.
- 1 tablespoon ghee or coconut oil
- ¼ cup shallots, minced
- 2 cups vegetable stock, unsalted
- 2 cup water
- ½ cup dry rose or white wine
- 1 cup cashews, soaked overnight or a minimum of 8 hours
- 4 cups broccoli florets
- 2 cups shelled fresh english peas
- large handful of fresh oregano, de-stemmed & chopped roughly
- 1 teaspoon dried porcini mushroom, minced finely
- 1 teaspoon maple syrup
- 1 teaspoon coriander, ground in a mortar
- 2 teaspoons Celtic sea salt, + more to taste
- ½ teaspoon black peppercorns, freshly ground in a mortar + more to taste
- *Optional: yogurt (goat, coconut, cow all work), creme fraiche, or coconut cream to swirl overtop
- Heat a large soup pot on a low burner, adding the ghee or coconut oil when it's hot.
- Add the shallots and cook 3-5 minutes, until they become glassy and just start to brown, stirring frequently.
- Add the vegetable stock, water, wine, cashews, and broccoli florets and cook on low heat for 20 minutes. You want the broccoli to be fork-tender.
- Add the peas, oregano, porcini, maple syrup, and coriander. Cook 2 minutes more, then cut off the heat. Let cool 5 minutes before blending.
- Using a metal immersion blender set on low to start and fully submerged beneath the liquid, pulse the soup to start. As the soup begins to blend and thicken, you can gradually blend on high. I suggest moving to the higher setting only when your soup is mostly blended. It just helps get a finer texture.
- Once the soup is creamy and uniform in texture, add the salt and pepper. Taste, add more according to your liking.
- Serve topped with swirls of yogurt (I used goat yogurt, but coconut & cow yogurt, creme fraiche, and coconut cream are all excellent alternatives!). Enjoy!
- 2 lb. yellow tomatoes, roughly chopped
- 2 yellow bell peppers, seeded and roughly chopped
- 3 ears of corn, removed from cob (save a few kernels for garnish)
- ¼ cup white onion, roughly chopped
- 2 garlic cloves, smashed
- Optional: ¼ jalapeño pepper, (seeded, for texture, not spiciness)
- 2 teaspoons sea salt (use good-quality salt here - no boxed salt!)
- ½ cup olive oil
- ¼ cup sherry vinegar
- 2 tablespoons freshly squeezed lime juice - from about 1 lime
- Sea salt, to taste (I like 1½ extra teaspoons, but taste and add to your liking)
- Olive oil, cilantro, corn and fresh cracked pepper, to garnish
- Combine the yellow tomatoes, bell peppers, corn, onion, garlic and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)
- Working in batches blend the soup along with the olive oil. I like this soup quite creamy, but if you think you might like it a little chunky blend the soup just a little, taste, and then continue to blend it until it's perfect for you.
- Stir through the sherry vinegar and lime juice then season to taste with sea salt. This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.