Spring Vegetable Soup

Big pot of Spring Veggies Soup

Big pot of Spring Veggies Soup

Yesterday we got our CSA box of fresh vegetables, which inspired me to create this Spring Vegetable Soup. I find that each time we get our box there is a wonderful proliferation of vegetables that need to be prepared before they go bad. This soup is easy, pretty quick, and a great way to use almost any combination of veggies you happen to have on hand.

In order to make it more filling and a meal in itself I decided to add red lentils and millet. They both break down to a lovely creamy consistency and the lentils add some protein and the millet some healthy carbohydrates.

Radishes with greens

Radishes with greens

I also added sweet potatoes, which compliment everything very nicely. Because of longer cooking time I add root vegetables early. All greens and quick cooking veggies (like asparagus) are added at the end to maintain more nutrients.

Ingredients:

  • 1 cup red lentils*
  • 1/2 cup millet
  • 1 onion, chopped
  • 1 large leek, chopped
  • 2 – 3 garlic cloves
  • 3 – 4 Tbsp. Herbs & Spices (curry, cumin, turmeric, coriander, thyme, basil, oregano, fresh rosemary chopped finely – use what sounds good to you)
  • 2 – 3 celery stalks
  • Asparagus & chard greens

    Asparagus & chard greens

    3 – 4 carrots

  • 1 – 2 sweet potatoes
  • 1 small bunch of radishes, greens chopped & roots cut into chunks
  • 1 bunch asparagus, cut into inch long pieces
  • 1 bunch of Chard, stems chopped & greens cut into pieces
  • 8 – 9 cups liquid (broth/water/stock)
  • Salt** & pepper to taste

Directions:

  1. Saute onions, leeks, chard stems and celery in some oil over medium heat. (I used coconut oil and olive oil.)
  2. Add spices and garlic. Saute a couple minutes so flavors came come out.
  3. Add lentils and millet. Stir to coat with the spices.
  4. Add liquid, sweet potatoes, carrots and radishes.
  5. Bring to a boil before turning down to low. Let simmer for 20 – 25 minutes. Add the radish greens about half way through (or with the radishes, if that’s easier).
  6. Add remaining veggies, salt & pepper, and let simmer for a couple more minutes.
  7. Some lemon juice can be added once you turn off the soup to help bring out flavors.
  8. Enjoy!

* I like to soak the red lentils for a couple of hours to help them soften and be more digestible. It’s not necessary, though. If you do soak them, drain and rinse the lentils before you add them to the soup.

** Do not add salt to this soup earlier if you are using red lentils. Salt stops the cooking process of lentils and they will not get as soft.

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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Health Related, Main Dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

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