Green Spring Soup

There is no better soup made for spring time than this one! I love the blend of the sweet parsnips along with the savory broth. You can enjoy this soup warm or cold over a bowl of rice or quinoa.

PREP TIME: 15 minutes
COOK TIME: 1-Hour
TOTAL TIME: 1.15 Hours
SERVINGS: 8

INGREDIENTS

  • 4 leeks, white parts, chopped
  • 1 sweet onion, chopped
  • 5 medium parsnips, peeled + chopped
  • 3 tablespoons coconut oil
  • 6 cups of veggie broth or bone broth
  • sea salt
  • 1 cup quinoa or rice
  • 3 cups of spinach
  • 1 cup of chard
  • 2 tbsp coconut aminos

DIRECTIONS

Start cooking quinoa or rice in a small pot. I like to make 4 cups or more to have for leftovers. Your choice to cook like congee – use more veggie broth if doing so.

In a large pot, throw in all the veggies (except greens) and coconut oil. When lightly brown, add in broth and reduce heat to medium. Cover and allow to simmer for 1 hour. Allow soup to cool once parsnips are cooked fully. Once cooled, blend with spinach and chard. Return to pot and add in coconut aminos, simmer until ready to eat. Pour soup over a bowl of grains per serving. Enjoy!

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