Spring Green Vegetable Soup

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Spring is here in Houston and I so hope we get to enjoy it for a little while at least. Cool mornings and warm afternoons. Azaleas blooming all over the place. Summer tends to hit us quickly, so I really want to savor this time.

I’m finding myself motivated to clean out closets and (gasp) maybe even tackling a few windows. Spring cleaning just seems like the thing to do right now. I have more energy during this time, so why not put it to good use. Spring is a dynamic time of renewal, full of possibilities. A great time to start new projects and tap into your creative spirit.

Spring is also a great time to transition to lighter foods. Whenever possible, I like to eat with the seasons. Right now for me, it’s all about green vegetables. So I threw together this yummy little soup. It’s the kind of thing you can improvise with depending on what you find at your market.

 

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I used zucchini, broccolini, sugar snap peas, fennel, spinach, bulb green onions, edamame, turnips, garlic, dill and zipper cream peas. Doesn’t that just sound like a big pot full of spring? It tastes so fresh and healthy and makes me feel oh so good. I topped it off with fresh herbs and avocado. The result is wholesome goodness. Happy Spring 🙂

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Spring Green Vegetable Soup

1 Tbsp olive oil

3 large cloves garlic, minced

3 bulb green onions, chopped finely

1 medium zucchini, diced

1 turnip, peeled and diced

1 bunch broccolini, chopped

1 cup sugar snap peas, chopped

2 cups baby spinach

1 fennel bulb, diced (reserve 1-2 Tbsp fennel fronds)

1 cup shelled edamame

1 cup zipper cream peas or green peas (thawed, if frozen)

4 cups vegetable broth

1-2 cups filtered water

1-2 Tbsp fresh dill, finely chopped

Tamari, to taste

Sea salt and pepper, to taste

Avocado

Heat olive oil in soup pot set over medium heat. Add garlic and green onion and saute until softened but not browned. Add remaining vegetables and saute for about 5- 10 minutes to soften. Add broth and water covering vegetables and bring to a boil. Reduce heat and simmer for about 20 minutes. Add chopped dill and fennel fronds. Taste and add tamari, sea salt and pepper to taste. Serve topped with fresh avocado.

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