Spring Tonic Soup

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep15 minutes
Cook30 minutes
Total Time45 minutes
Serves4
Course Leftovers
Variety Fav(s) Honey Gold®, Sunrise Medley®
Cook Type Stove Top
Dish Type Comfort, Healthy, Soups & Stews
Season Fall, Winter

Ingredients

  • 2 tsp. olive oil
  • 1 medium leek, halved lengthwise, then sliced crosswise (white part only)
  • 6 c. low-sodium chicken broth or bone broth
  • 1 large piece (2-inches) fresh ginger root, peeled and finely chopped
  • 16 oz. Tasteful Selections® potatoes, quartered
  • ½ lb. fresh asparagus, sliced diagonally into ½-inch pieces
  • 1 c. sliced fresh shittake mushrooms
  • 2 c. thinly sliced greens (kale, escarole or collard greens)
  • 6 large Cloves garlic, finely chopped
  • Coarse salt and freshly ground pepper, to taste

Instructions

  • Heat the oil in a large soup pot over medium-high heat. Sauté the leek for 2 minutes. Stir in the broth and ginger; bring to a boil. Reduce heat and simmer for 5 minutes.
  • Stir in the potatoes, asparagus, and mushrooms; simmer about 15 minutes.
  • Add the greens and garlic; simmer for about 8 minutes longer or until everything is very tender. Season with salt and pepper. Serve in large soup bowls.

Recipe Tips

Refresh your mind & body with a wholesome soup that’s filled with vitamins and minerals. Bone broth is a little different than straight up stock (no added salt) or broth (salted)—a good bone broth is slowly simmered from bones and the collagen that is connected to them. The gelatin that released into the broth not only infuses it with a silky mouthfeel, but also boosts the amount of protein. You can buy bone broths—look for brands made from wholesome ingredients—or make your own when you have some chicken bones left from a roasted chicken, either on the stovetop or in a pressure cooker (like an Instant Pot®). Or If you’d like a vegetarian or vegan soup, substitute in your favorite vegetable broth.
For a final fresh finish, serve each bowl of soup with a generous spoonful of torn fresh cilantro and mint leaves.