Spring Dalliance Soup

This soup is for spring. Spring is is for so many things: flowers budding, walks in the woods, breathing in deeply, and reestablishing connection, intimacy. Spring is here! Enjoy a bowl of my Spring Dalliance Soup. It will bring to mind the wonders of spring and that the best is yet to come!

1 onion, chopped

1 -2 cloves garlic, chopped

4 stalks of celery, chopped

6 medium carrots, peeled and chopped

1 medium sweet potato, peeled and sliced into 1” pieces

2 zucchini, sliced

½ lb mushrooms, shitake (or an assortment of your choice)

4 leaves of kale, swiss chard

4 cups of vegetable broth (homemade or store bought. I like to use the broth from my Stone Soup recipe.)

3 TBSPs Olive Oil

Pinch or Two of Sea Salt

½ lemon

Heat oil in a soup pot over medium. Add the onion and salt. Cook until the onions are translucent and add the garlic. Cook for 3 minutes. Add the celery and carrots. Stir occasionally and cook for 5-7 minutes. Add the sweet potatoes and cook for several minutes. Add the mushrooms and zucchini.. Stir occasionally and cook for 5-7 minutes. Add the broth and bring to a boil. Simmer for 30 minutes. Then add the greens and bring to a boil. Lower the heat and gently simmer for an additional 10 minutes.

Let the soup cool. Use an immersion blender to blend to your desired consistency. Add the juice of the lemon. Mix a little.

Serve with fresh, local goats, parmesan cheese, vegan cheese, or, simply by itself. :)

Enjoy!

xoLindsay