A delicious early spring soup perfect for the days when there is a slight chill in the air. The fresh corn, zucchini, dill and basil are a mouthwatering combination.
- Serves: 8 people
- Category: Comfort Food, Main Course
Ingredients
- 1 Onion, chopped
- 2 Garlic Cloves, minched
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 8 cups Vegetable Stock
- 1/4 cup Red Split Lentils
- 1/2 cup Quinoa, uncooked
- 1 Zucchini, chopped
- 2 ears of Corn
- 3 cups Spinach, raw
- 1/4 cup Basil, fresh
- 1/4 cup Dill Weed, fresh
Instructions
- Preheat a large pot to medium heat. Add the onion, garlic, diced carrot and celery. Sauté over for 5 mins with 2 tablespoons of water. Add additional water (1 tablespoon at a time) to the vegetables so they do not stick to the bottom of the pot.
- Add the veg stock, quinoa, red split lentils, zucchini and corn. Bring to a boil and simmer on low for about 15-20 minutes until the quinoa and vegetables are cooked.
- Add the spinach, dill, and basil. Taste and adjust seasoning as needed. Add salt and pepper to taste.
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