2 delicious & healthy spring soup recipes

I love soup!  It’s especially good on chilly spring days. And it’s good for you; warming and filling and a great way to add extra veggies to your diet! Speaking of veggies, there are so many wonderful fresh veggies to chose from that it makes spring soup extra yummy and extra nourishing!

Here are two of my favorite spring soups.  My detox co-leader Kristen and I, included these recipes in our spring online detox and received rave reviews from our participants.  Try them out and let me know what you think.

Spring Asparagus Soup

2 lbs. of asparagus, chopped

1 leek, chopped

2 sweet potatoes, peeled and roughly chopped

2 garlic cloves, minced

4 cups vegetable stock

1/2 cup coconut milk

2 tbsp. coconut oil

Sea salt and freshly ground black pepper

  1. Heat the coconut oil in a saucepan over medium heat.
  2. Add the garlic and leek; cook 3 to 4 minutes.
  3. Add the potatoes and asparagus; cook another 3 to 4 minutes.
  4. Stir in the vegetable stock and cover.
  5. Simmer 15 to 20 minutes, or until all ingredients are soft.
  6. Purée the soup using an immersion blender and add the coconut milk.
  7. Season the soup to taste and serve warm. com  Adapted from Paleo Leap

Carrot-Leek Spring Soup

*These directions are for an instant pot. If not using one, follow the instructions to sauté veggies on the stove in a medium stock pot, then bring the broth to a simmer and cook for 20-30 minutes with the lid on.

3 cups of bone broth (beef or chicken)

5 cups carrots, chopped

2 large leeks, chopped

5 spring onions, chopped

1-2 tbsp coconut oil

1 tsp ground turmeric

3/4 tsp ground sage

1/2 tsp salt

  1. Set the instant pot to sauté and add the coconut oil to melt.
  2. Pour in the carrots and sauté in the oil for 5-6 minutes or until lightly softened.
  3. Add the leeks and spring onions and lightly sauté for 1-2 minutes.
  4. Turn off the sauté function on the instant pot.
  5. Pour in the bone broth, herbs and spices and stir to combine.
  6. Put the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification).
  7. After the time is up, use the valve to quick release the pressure.
  8. Remove the lid and allow to cool for 10-15 minutes.
  9. Use an immersion blender, or high speed blender to blend the soup. Adapted from unboundwellness.com

Until next time, make every bite count!

 

 

By |2018-05-19T16:13:08+00:00May 19th, 2018|Healthy diet, Recipes|0 Comments

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