Spring Vegetable Soup

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.


  • 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


  1. 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.
  2. 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.
  3. Add the spinach, dill, and basil. Taste and adjust seasoning as needed. Add salt and pepper to taste.

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