Lighten up with Spring Soup!

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I love to make this simple soup when it’s time for a light but warming lunch  or dinner! This recipe, is more of a guideline, really.   Add whatever veggies you have on hand, as substitutions work just fine.

1 tsp Olive oil
4 leeks, diced
1 cup celery, diced, uncooked
1 cup carrots, diced, uncooked
1 cup peppers (red, yellow) uncooked
3 tsp garlic, minced
1 cup peas (fresh or frozen)
1 tsp Sea Salt (optional)
2 green onions,thinly sliced

2 l (64oz) vegetable broth
1 19 oz can Cannelini beans, drained + rinsed

Heat oil in your favourite soup pot over medium heat. Add leeks, carrots, celery, 1 green onion and the salt.
Cook, stirring often, until vegetables begin to soften; 8-10 minutes.
Add the garlic and the red peppers, and cook for about 1 minute.

Add the broth; increase the heat to high and bring to a boil.
Turn the heat back to medium and add the beans, tomatoes and peas.
Cook for about 10 minutes.*

Yesterday, when I made this soup, I left out the beans and added a little chopped dandelion, chard & arugula.
These greens boost the nutritive value of the dish and make it a “cleansing soup”!
*If you decide to add greens to your soup, add them at about the 8 minute mark. Chop the greens into small pieces to make the soup easy to enjoy!   Top with the 2nd green onion, sliced on the diagonal and a dollop of pesto for a great flavour ‘punch’!





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  • I have to tell you Imade this soup the other day and added 2 tablespoons of freshly grated horseradish……yes I love a kick…it turned out absolutely fantastic!
    Keep the tips coming

    • Thanks Daniela, for your comment! Yes, that freshly grated horseradish will give the soup a great heat boost ~ I am a fan for sure! Enjoy!

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