Few things can be as comforting as a delicious, hearty, healthy meal. And while the temps are slowly rising, a warm bowl of soup is still a delicious and reassuring option — especially when it spotlights the best of spring’s flavors. We turned to Bailey Rae, a Southern chef, hostess, food blogger and founder of Bailey Rae’s Kitchen, for a tasty meal idea, and she created a delicious spring soup that will bring an added measure of comfort to mealtime.
“This spring vegetable and quinoa soup highlights many of spring vegetables you can find at the market in the upcoming weeks, quinoa for some protein to keep you fuller longer, bone broth for some extra nourishment and immune-booster, and the option of adding a few extra calories with Parmesan to finish, taking the soup over the top,” Bailey Rae says. “It’s super bright, light, lemony and delicious, making it a perfect spring soup!”
Plus, Bailey Rae says it’s a great meal prep recipe as the flavors will only get better by day three. And if you use tamari instead of soy sauce, it’s gluten-free! So whip up a batch of this amazing, light yet comforting soup this weekend and lean into the comfort it provides.
Spring Vegetable & Quinoa Soup recipe courtesy of Bailey Rae of Bailey Rae’s Kitchen | Image: Bailey Rae’s Kitchen
Spring Vegetable & Quinoa Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 2 leeks white and light green parts thinly sliced and washed thoroughly to remove any sand
- 1 large shallot thinly sliced
- 2 cloves of garlic minced
- 2 large carrots peeled and cut into 1/2 inch pieces
- 2 stalks of celery thinly sliced
- 1/3 cup dry white wine or sub chicken stock
- 2 tsp tamari or soy sauce
- 6 cups of water
- 4 cups of chicken bone broth
- 1 tbsp Italian herbs
- 1/2 cup quinoa rinsed
- 1 turnip
- 1 sweet potato peeled and cut into 1/2 inch pieces
- 1 cup of fresh peas sub frozen if fresh is not available
- 2 cups chopped kale
- 1 lemon for the juice
- salt and pepper
- optional Parmigiano-Reggiano for topping
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the leeks, shallot, garlic, carrots, and celery along with 1 tsp salt and sauté for 10 minutes.
- Deglaze the bottom of the pan with the white wine and soy sauce, stirring until the liquid has almost completely evaporated, about 2 minutes.
- Add the water, bone broth, herbs, quinoa, turnip, and sweet potato along with 1 tbsp of salt. Simmer until the sweet potato is tender and the quinoa is cooked, 18-20 minutes.
- Remove from heat, stir in peas, kale and 1 tbsp lemon juice. Season with salt and pepper to taste, adding more lemon if needed.
- Add optional cheese topping to each individual bowl before serving.