When you want to marry spring's freshest flavors with the comfort only a bowl of soup can provide, this recipe is just the ticket — straight from Bailey Rae's Kitchen!
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.
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“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.
PinSpring Vegetable & Quinoa Soup recipe courtesy of Bailey Rae of Bailey Rae’s Kitchen | Image: Bailey Rae’s Kitchen
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Spring Vegetable & Quinoa Soup
Bailey Rae
Bring out the best of spring's flavors in this light, lemony soup.
2leekswhite and light green parts thinly sliced and washed thoroughly to remove any sand
1large shallotthinly sliced
2clovesof garlicminced
2large carrotspeeled and cut into 1/2 inch pieces
2stalks of celerythinly sliced
1/3cupdry white wineor sub chicken stock
2tsptamari or soy sauce
6cupsof water
4cupsof chicken bone broth
1tbspItalian herbs
1/2cupquinoarinsed
1turnip
1sweet potatopeeled and cut into 1/2 inch pieces
1cupof fresh peassub frozen if fresh is not available
2cupschopped kale
1lemonfor 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.
Keyword quinoa, soup, Spring, Vegetable
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Enjoy!
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Find more delicious and comforting meal ideas in our recipe archives. Click HERE.
Ashley is a StyleBlueprint contributor who was born and raised in the South. She loves hiking, travel, photography, and spending time with family and friends.
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Enjoy!
