This delicious spring soup is easy to prepare, beautiful to look at, and even kosher for Passover! Allow approximately 45 minutes for prep and cooking. Gluten-free, oil-free, and vegan. Enjoy!
Ingredients (organic/biodynamic)
- 2 medium multi-color carrots, peeled and sliced
- 1 medium leek, thinly sliced
- 4 c. low-sodium vegetable broth
- 6-8 sprigs fresh thyme, tied together
- 3 large red potatoes, chopped
- 1 bunch asparagus, sliced
- 2 Tbsp. chopped fresh dill
- ¼ tsp. Celtic Sea Salt®
- Celtic Sea Salt and pepper to taste
Directions
- In a large stockpot or Dutch oven, cook the carrots, leeks, thyme, and Celtic Sea Salt® with a couple splashes of vegetable broth – enough so the veggies stay hydrated and don’t burn – for 8-10 minutes until tender, stirring occasionally.
- Add chopped potato and the remainder of the vegetable broth. Cover and heat to boiling, then reduce heat and simmer for 25-30 minutes or until potatoes are tender.
- Remove the bunch of thyme from the pot.
- Add asparagus and cook an additional 3-5 minutes or until tender.
- Add fresh dill. Taste and adjust seasonings with additional salt and pepper.
- Ladle into bowls and enjoy!
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