Nutrient Dense Spring Soup Recipe

Nutrient Dense Spring Soup Recipe

This soup is really hearty and filled with nutrient dense foods. This soup also contains a lot of protein since it has both Lentils and Quinoa. The Leeks are anti-inflammatory so this soup also supports your body in moving out excess bloating that could be holding space within your body.
This soup comes together really easily and is great on a cool or rainy Spring Day.
You can pair this with your favorite salad and or bread to make it into an entire meal.

2 Large Leeks
1 Small to Medium Yellow Onion
3-4 Cloves of Garlic
6 Ribs of Celery
2 Large Carrots
1 Small Red Potato
½ Cup of Dry Lentils
½ Cup of Cooked Quinoa
1 Tablespoon of Chili Powder
1 Whole Dried Bay Leaf
1 Tablespoon Olive Oil
¼ Cup of Red Wine Vinegar
2 Big Handfuls of Raw Greens (I like Spinach and Arugula)
2 1 Quart Boxes of Vegetable Broth
Salt and Pepper to Taste

Wash, Peel and Chop Leeks, Onion, Garlic, Celery, Carrots, and Potato.
In a pot over medium heat, add your Olive oil, Leeks, Onions, Garlic, Celery, and Carrots
Stir continuously for a few minutes until the onions become translucent
Add the Chili powder and stir for another minute
Add your potato and stir so it gets covered in the chili powder too
Add your Vegetable broth, Lentils, Quinoa, Salt and Pepper to taste
Allow your soup to simmer for 20 minutes, stirring occasionally
(If it starts to pop or move into a rolling boil, turn down the heat a bit.)
Add Red Wine Vinegar and Stir Completely
Add your Whole Dried Bay Leaf
Reduce heat and partially cover with a lid
Allow your soup to slow cook for another 40 minutes, checking and stirring occasionally
Check your potatoes to see if they’re cooked through and taste your broth to see if you’d like more salt and pepper. (Potatoes absorb salt so you may need to add a bit more.)
Remove Bay Leaf Before Serving/Eating
Once your soup is cooked through and seasoned to your personal taste, and you’re ready to eat it (this is really important) then add your Raw Greens to the top of your soup. Allow your Greens to wilt into the soup and you can gently fold them into the soup too.

You want to make sure that you add your Raw Greens right before you serve and eat your soup so they maintain their bright green color. If you add them and then wait to serve your soup, they will look brown, limp, and not so pretty. If you’re prepping this soup ahead of time, wait to add your greens until right before you eat/serve your soup. So if you’re re-heating, wait until your soup is nice and hot all the way through and then toss your greens on top.

Enjoy!
Love,
Kristy~

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