Spring Tonic Soup Recipe
Leeks, red pepper, and greens make a colorful combination in this spicy, enlivening soup designed to help us shake off the winter doldrums and any remnants of colds or flu.
Rich in flavonoids, this tonic soup is a tribute to the bright green energy and fiery sun-power of spring. It clears the sinuses, promotes healing, and gives our bodies some delicious inspiration to get in the swing of spring!
2 tablespoons olive oil
3 leeks, white parts only, well-washed and cut into 1/2-inch rounds
1 red bell pepper, diced
1 medium carrot, diced
2 teaspoons paprika
1/4 teaspoon cayenne (or more, to taste)
6 cups vegetable broth or water
Handful of mustard greens, watercress, or parsley, coarsely chopped
croutons for garnish
sour cream for garnish
sprouts for garnish
1. Heat the olive oil in a large soup pot. Add leeks, bell pepper, and carrots and cook, stirring occasionally, until softened. Sprinkle vegetables with paprika and cayenne to taste.
2. Add vegetable broth or water, and salt to taste. Bring to a boil and cook, covered, for 15 minutes. Add greens and continue cooking for 2 to 3 minutes.
3. To serve, place a few croutons in each individual soup bowl, then add broth. Top each serving with sour cream and a couple of fresh sprouts.
Serves 4 to 6.
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).