Spring Tonic Soup
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 15 min | Cook Time: 30 min | Serves: 4-6
- 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 gingerroot, peeled and finely chopped
- 16 oz. 2-Bite Tasteful Selections® potatoes, quartered (Recipe favorites: Honey Gold or Sunrise Medley)
- ½ lb. fresh asparagus, sliced diagonally into ½-inch pieces
- 1 c. sliced fresh shiitake mushrooms
- 2 c. thinly sliced greens (kale, escarole or collard greens)
- 6 large cloves garlic, finely chopped
- Salt and freshly ground pepper, to taste
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.
- 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 cooker). 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.