Hearty Healthy Soup Reminds Us Spring is On the Way

| 2/29/2016 8:32:00 AM

Sheila JulsonThis healthy soup is loaded with healthy spring veggies.

My windowsill is lined with seedlings sprouting their little green tops from pockets of soil. Just above the seedlings, my window frames a picture the Wisconsin winterscape, which can be impressive in December, but it gets rather gray and dreary by the end of February. I’m over it, and I want to think Spring.

To combat the late winter chill and think Spring, I whip up a pot of soup that has some of the best spring/early summer ingredients — spinach, leeks, and broccoli — all loaded with cold-fighting, energy-boosting vitamins, antioxidants, and fiber that provide the perfect energetic pick-me-up to get through winter’s final blast.

I bought some fine organic spinach and broccoli from a local co-op, and as I prepped my vegetables for the soup, I looked at my seedlings on the windowsill and took comfort in the fact that it wouldn’t be long before I would be pulling spinach, broccoli, and leeks from the dirt in my own backyard.

Spring Soup

2 tablespoons olive oil
2 leeks, thinly sliced
1 garlic clove, minced
12 oz. fresh broccoli florets
1 large russet potato, peeled and diced
4 cups vegetable broth
8 oz. fresh spinach leaves
Salt and pepper to taste
Shredded cheese or sour cream for garnish

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