This soup is light and immune-boosting. With added time at home and the desire to keep our immune systems high-functioning, this feels like the ideal soup for the new spring season, but also a comfort in these uncertain times. All of the fresh herbs that you’ll be using here are anti-fungal and anti-viral. If you’re having trouble sourcing fresh herbs, dried herbs are great too.
SPRING VEGETABLE SOUP
Makes about 5 cups
9-10 small fresh turnips (about 3/4 pound or 2 cups)
12 radishes
1 tablespoon olive oil
1 bay leaf
2 bushy sprigs of thyme or 1/4 teaspoon dried
1 cup leeks, cleaned and sliced into 1/4 inch half rounds
4 garlic cloves, thinly sliced
1/2 teaspoon pink Himalayan salt or granulated seaweed
4 cups water or vegetable stock
8 asparagus spears, peel thick stalks and slice
1/2 pound fresh peas, shelled or 1/2 cup frozen
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil, tarragon, or dill
Neatly peel any thick turnips with 5 or 6 even strokes of a paring knife. Half them and cut each half into thirds or quarters. Cut the radishes into halves or quarters, depending on their size.
Warm the olive oil in a large soup pot over medium-low heat with the bay leaf and thyme. Add the leek and garlic, cook for 2-3 minutes, then add the turnips and radishes. Season with salt. Cover and cook over low heat for 4 minutes.
Add water or vegetable stock to the turnips, bring to a boil, then simmer, covered until the turnips are tender, about 15 minutes. Add the asparagus during the last 5 minutes. Add peas during the last minute.
Serve in individual bowls. Garnish with fresh chopped herbs.
