Spring Green Soup

Spring has sprung in Boulder County. As I write this rain is falling outside, providing much needed moisture after a dry winter. I think a lot about nourishment and how to provide my body with the building blocks it needs. I return again and again to the power of soup.

Although I love a cooling salad in the heat of mid summer, cold, uncooked foods are generally harder on the system to digest. Soup has layers of ingredients which equates to layers of nutrition. After the storage crops of winter, the fresh bright colors and flavors of spring are a welcome change. This green soup reminds me of the trendy green juices, but with all the benefits of fiber. It also contains a hidden can of beans to bump up the protein and fiber. This soup is incredibly versatile. Any greens will do, other herbs like parsley or basil could be substituted. Coconut milk could be added for a creamy version. The iterations are endless with a diversity of nutrition to each.

Ingredients:

Splash of olive oil

1 bunch of spring onions cut into rounds —- I used the white parts and about 1/2 of the green parts and saved the rest for meatballs

5 cloves of garlic roughly chopped

1 pound of asparagus roughly chopped

1 can of cannellini beans, rinsed and drained

3 ish cups of bone broth, vegetable stock or water

4 oz of spinach

1/2 bag of frozen peas

1 punch of cilantro roughly chopped

1/2 bunch of dill roughly chopped

1 lemon juiced

Salt each layer of the soup and at the end to taste

Pepper each layer and at the end to taste

Instructions:

Heat a heavy pot over medium low heat.

Add the olive oil.

Add the onions and garlic. Stir for a minute or two.

Add the asparagus and cook for 3-4 minutes stirring occasionally.

Add the beans and broth. Bring to a boil and reduce to a simmer.

Cook for a few minutes to soften the asparagus.

Add the spinach and peas and let the spinach wilt.

Turn off the heat.

Add the cilantro and dill and lemon.

Use an immersion blender to blend until smooth.

Remember to salt/pepper each layer and at the end to taste.

Top with whatever you like. I chose pine nuts and some roasted chicken thighs cut into cubes.