Spring Vegetable Soup

Adapted (barely) from Whole Living Magazine (April 2012)

I go crazy with soup-making all winter, then put away the pot each spring in favor of salads. However, this fickle spring weather has left me hesitant to part with the soup pot just yet. This terrific soup is filled with vegetables. You will make a large pot of the “base,” then add fresh greens and herbs to each bowl and steep it. I could eat this for lunch just about any day!

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 7 carrots, diced
  • 1/4 teaspoon turmeric
  • 1 tablespoon kosher salt
  • 10 cups cold water
  • 1/2 pound green beans, cut into 1/2 inch pieces
  • 3 cups packed baby spinach leaves
  • 1/2 cup chopped fresh dill
  • Juice of 2 lemons

  • In a large soup pot, warm the oil over medium heat. Add the onion and cook until just softened and fragrant, about 5 minutes. Add the carrots, turmeric, salt and water. Bring to a boil, then reduce heat and allow to simmer uncovered for 30 minutes. Add the green beans and cook for another 2 minutes.
  • To serve, divide spinach into bowls. Top with 2 tablespoons of dill per bowl. Ladle the hot soup over the greens, then cover and allow to steep for 5 minutes. Add the lemon juice and serve.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4



2 responses to “Spring Vegetable Soup”

  1. Celia says:

    We also try to have a family dinner a few times a week. My kids are older and on Sunday nights we go through the calendar for the week — upcoming events, appointments, practices etc. Helps us to prepare for the week and avoids surprises once the week has started. On weeknights we usually talk about the day… work and school… and sometimes we talk about the food :).

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