Spring Meadow Soup
A vibrant and nourishing Spring Meadow Soup, packed with fresh vegetables, lentils, and bright herbs, perfect for a light yet hearty seasonal meal.
Servings: 5
Equipment
- 1 Chopping Board
- 1 Chopping Knife
- 1 Large Pot
- 1 Wooden Mixing Spoon
Ingredients
- 2 tbsp olive oil extra virgin
- 4 cloves garlic minced
- 1 leek white and light green parts, thinly sliced
- 3 carrots diced
- 2 shallots diced
- 1 ½ cups asparagus chopped into 1 inch pieces
- 1 cup frozen peas
- 1 lemon juiced
- ½ large sweet potatoe diced
- 4 cups veggie broth
- ¾ cups dried lentils
- 1 tsp celtic sea salt
- 1 tsp cracked black pepper
- 1 tsp fresh chives
- 1 tsp fresh dill
Instructions
- Chop up all vegetables
- Heat up olive oil in a big soup pot over medium heat. Add shallots and leeks and saute for a couple minutes until soft and translucent.
- Add in the garlic and stir for one minute until fragrant.
- Add asparagus, peas, potatoes and carrots, then saute for about 3 minutes.
- Mix in herbs, lemon juice, salt and pepper then stir well.
- Slowly pour in broth, then lentils. Bring to a boil then reduce heat and let simmer for 25 minutes or until the veggies are soft and the lentils are cooked.
- Remove from heat and serve!