Spring is knocking on our door, but being based in Whistler, we are still very much in the cold. This creamy, dairy free Spring Vegetable Soup, (made with an added boost of Sproos collagen) ticks all the boxes. Aromatics and healthy greens provide a wealth of nutrients and the freshness we look forward to when spring comes. Meanwhile, gingery, umami flavour keeps us feeling cozy, and collagen provides whole body support as our bodies prepare to switch to a warmer season. This recipe can be easily adapted using whatever ingredients you have available right now in your fridge, freezers and pantry. Frozen vegetables will work just as well. Get creative with what is available to create your own Spring Vegetable Soup.
RECIPE
PREP TIME: 15 / COOK TIME: 30 / TOTAL TIME: 45
INGREDIENTS
- 1 tablespoon olive or coconut oil
- 1 medium size onion, finely chopped
- 1 cup shiitake mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 thumb size piece of ginger, grated
- 1 teaspoon salt
- Black pepper (2-3 turns of a pepper grinder)
- 2 medium potatoes, peeled and chopped
- 3 scoops Sproos Grass-Fed or Marine Collagen
- 1 cup chopped broccoli
- 1 cup chopped zucchini
- 4 cups chopped leafy greens of your choice (kale, spinach, chard)
- 1 cup non-dairy milk
- ¼ cup finely chopped parsley
- ¼ cup finely chopped parsley
- Optional toppings: toasted sesame oil, a squirt of apple cider or rice vinegar, sesame seeds, hemp hearts, pumpkin seeds, roasted chickpeas, cilantro, basil etc.
METHOD
- In a large pot over medium heat, sauté the onion and mushrooms until the onion is translucent, about 5 minutes.
- Add the garlic and ginger and cook for 3 minutes more.
- Whisk the collagen into 4 cups of hot water until dissolved.
- Add the potatoes, salt, pepper and the collagen water mixture. Bring to a boil then simmer for 15 minutes.
- Stir in the broccoli and zucchini and simmer for another 5 minutes.
- Add the greens leafy greens and cook for two more minutes. Remove from the heat.
- Puree the soup in batches in a powerful blender, or, use an immersion blender right in the pot. Be careful of any splatter as the soup will be very hot.
- If using the blender pour the soup back into the pot. Stir in the non-dairy milk and the parsley and adjust the seasoning.
- Ladle the soup into serving bowls and ‘sproos up’ with toppings of your choice. We like a combination of toasted sesame oil, a squirt of rice vinegar, sesame seeds, hemp hearts, and chopped cilantro.
