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Spring Vegetable Soup
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Servings:
8
Author:
Course:
Soup
Vegetable
Gluten Free
dairy free
gfcf
freezer cooking
🧂 Ingredients
2 tablespoons
olive oil
6
medium cloves garlic
minced
one bunch green onions
thinly sliced, white and green parts
6
medium carrots
sliced
4
stalks celery
sliced
3
leeks
white and green parts, cleaned, sliced
3
bulbs fennel
cleaned and sliced
8 cups
gluten free vegetable or chicken stock
2
bay leaves
1 teaspoon
dried thyme
4
roasted yellow beets
peeled and cubed
1 cup
spring peas
salt and pepper
to taste
4 tablespoon
dairy free pesto
I like using homemade arugula pesto, optional, for garnish
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Instructions
1
Heat olive oil in stock pot over medium-high heat, and sauté garlic, green
onions, carrots, celery, leeks, and fennel together until veggies are softening.
2
Add stock, bay leaves and thyme. Season with salt and pepper, to taste. Allow to
simmer until vegetables are tender. Stir in peas and roasted beets. Keep soup on
the heat until peas are just cooked and beets are heated through.
3
Serve soup. Top with a 1/2 tablespoon of dairy free pesto, if desired.
4
To freeze: Cool. Freeze in individual lunch-sized freezer containers. Top with
pesto. Seal, label and freeze.
5
To serve: Thaw. Heat through.
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