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Lighten up with Spring Soup

Simple, flavourful, adaptable

Ingredients

  • 1 teaspoon Olive oil
  • 4 leeks diced
  • 1 cup celery diced, uncooked
  • 1 cup carrots diced, uncooked
  • 1 cup peppers red, yellow uncooked
  • 3 teaspoon garlic minced
  • 1 cup peas fresh or frozen
  • 1 teaspoon Sea Salt optional
  • 1 Bay leaf
  • 2 green onions thinly sliced
  • 2 l 64oz vegetable broth
  • 1 19 oz can Cannelini beans drained + rinsed
  • Optional: Dash or 2 of Tamari and/or your fave hot sauce.

Instructions

  1. Heat oil in your favourite soup pot over medium heat. Add leeks, carrots, celery, 1 green onion bay leaf and the salt.

  2. Cook, stirring often, until vegetables begin to soften; 8-10 minutes.
  3. Add the garlic and the red peppers, and cook for about 1 minute.

  4. Add the broth; increase the heat to high and bring to a boil.

  5. Turn the heat back to medium and add the beans, tomatoes and peas.

  6. Simmer for about 10 minutes.

  7. Remove the bay leaf + compost.

  8. Soup is ready now. Enjoy!

Recipe Notes

This soup is delicious as described or we can use an immersion blender to 'cream it up'.
When blended, these soups have a lovely creamy consistency + same great taste!!