Description
1-pot soup packed with spring vegetables and leeks. Perfect to cozy up to when the weather turns brisk on spring evenings.
Ingredients
- 2 medium leeks
- 1 bunch of asparagus, roughly chopped
- 3–4 large carrots (or any color), peeled and roughly chopped
- 2 stalks celery, diced on the diagonal
- 1 cup white button mushrooms
- 4 cups veggie broth + more for sautéing
- 1/4 tsp garlic powder (or two garlic cloves, minced)
- 2 TBSP fresh thyme sprigs, coarsely chopped
- 1/4 cup dry white wine (optional)
- 1 can cannellini beans, drained and rinsed
- 1/2 lemon, squeezed
- Himalayan sea salt, to taste
- Black pepper, to taste
Instructions
- Slice the white and light green parts of the leek into 1/2″ rings and rinse thoroughly.
- Heat ¼ cup of the veggie broth in a large pot over medium heat.
- Once the broth is warm, add the leeks and a pinch of Himalayan sea salt and black pepper.
- Stir and cook until the leeks begin to soften, about 2-3 minutes, then add in the asparagus, carrots, celery, and mushrooms and stir to combine.
- Add the garlic powder and continue cooking for a minute.
- Stir in the white wine (optional), vegetable broth, and thyme.
- Bring mixture to a low boil over medium-high heat and then lower heat to medium-low and simmer.
- Cook for 15-20 minutes, until the vegetables are fork tender.
- Add the cannellini beans within the last 5 minutes of cooking.
- Add the salt and pepper to taste and serve immediately with freshly squeezed lemon.
- Store leftovers in an airtight container in the fridge for up to one week and reheat before serving.
Notes
Recipe adapted from The Love & Lemons Cookbook
- Prep Time: 30 minutes
- Cook Time: 30 mins
- Category: Soup, Entree, Side
- Method: Stovetop
- Cuisine: Gluten-Free, Oil-Free