Spring Veggie Soups

So…why are we talking soup with warmer weather ahead of us?!

Soups are such a staple in my house during the fall and winter because of the immune boosting and healing benefits that bone broth gives during the cold and flu season.

But we can all benefit from gut healing nourishment every month of the year! And spring and summer bring some of the most beautiful veggies for soups you could ask for. It is the perfect time to stock up at the farmer’s markets (or in your own garden!) and get your freezer ready for the rest of the year!

Here are some of my favorite spring veggie soups! I love pureed soups like these for sipping in mugs on a busy day. It is the perfect addition to breakfast or lunch, or makes for a great afternoon pick me up snack. Get yourself a great immersion blender so you can blend your soup right in the pot. You won’t regret it! I use mine almost daily!

And by the way! Don’t forget the babes! My girls love all 3 of these soups and we started them eating simple soup purees like these from very early on! The pea soup in particular is a great first foods soup to do!

PEA SOUP:

• 3 TB friendly fat to cook in (butter, coconut oil, tallow, lard)
• 2-3 small/medium chopped onions
• 3-4 cloves minced garlic
• 2 bags (approx 2lbs) organic frozen peas
• 1 – 1 ½ quarts chicken bone broth (homemade preferable)
• Sea salt/pepper to taste
• Sour cream or cream to stir in or garnish if desired

1. Saute the onions in the friendly fat for a few minutes. Add a pinch of salt while they cook to bring the juices out and let them sweeten up and cook.
2. Add the garlic and cook a minute.
3. Add the peas and stock and bring to a boil.
4. Reduce to a simmer until the peas are cooked through – usually about 10-15 minutes.
5. Add salt/pepper and puree with a handheld blender or in a blender.

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RADISH AND LEEK SOUP:

• ¼ cup friendly fat to cook in (butter, coconut oil, tallow, lard)
• 2 large leeks, coarsely chopped and rinsed well of sand
• 6 cups whole radishes, coarsely chopped (I pulse them in my processor! Fast!)
• 8 cloves garlic, smashed
• 2 quarts chicken bone broth (homemade preferable)
• ⅛ tsp cayenne pepper (optional, but the kick of heat is so yummy!)
• Sea salt/pepper to taste

1. Saute the leeks, radishes, and garlic in the butter on medium/high heat for about 15-20 minutes. Add a few big pinches of sea salt to bring out their juices to sweeten.
2. Add the bone broth, and bring to a simmer for about 10 minutes.
3. Puree with an immersion blender or in a blender. Add sea salt, pepper, and cayenne to taste.

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ASPARAGUS SOUP:

• 3-4 TB friendly fat to cook in (butter, coconut oil, tallow, lard)
• 2 onions, sliced
• 2-3 cloves of garlic, minced
• 1 ½ quarts chicken bone broth (homemade preferable)
• 4-5 small red or yellow potatoes, coarsely chopped
• 2 bunches asparagus, hard ends discarded, coarsely chopped
• Sea salt/pepper to taste
• Garnish with sour cream or coconut milk if you wish

1. Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
2. Add the garlic and cook a couple minutes.
3. Add the stock, potatoes, and asparagus and bring to a boil.
4. Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
5. Use a handheld blender or regular blender to puree the soup smooth. Add salt/pepper to taste.
6. Garnish with sour cream or coconut milk if you wish.

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Keep me posted on how the soup making goes!

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Renee is a wife and mama of 3 busy bees under 5 years old. After struggling for years with gut and food allergy issues, she has been able to heal, and is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, and Pinterest.