Wow! Its been a long cold hard winter here in Atlanta. And yes. I know that many of you have had a much rougher time of it – the polar vortex and all it has brought to the north and midwest. But here in the south, we are usually already looking for signs of spring. Some have been forthcoming, like the daffodils below. But I’m so afraid they won’t look as perky when our weather turns winter-cold this week again.

Today we held a class with friend and facilitator Angela Buttimer at Cancer Wellness. Entitled “Springtime Rituals” it was full of cleaning and good intentions – and this soup. Full of the promise of spring, it is also a super clean-out-the-fridge-and-freezer soup that tastes yummy. Its one of those recipes that lends itself easily to food swaps: No frozen peas? Use green beans. No fresh asparagus? Use frozen broccoli. You get the idea. Use what you’ve got stashed away and is ready to go. You’ll find this soup delicious, and all the greens will make you feel great!

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Spring Soup
2 TB Olive Oil
3 Bunches Green Onion, roughly chopped
1 Bunch Asparagus, roughly chopped
3 Cloves Garlic, roughly chopped
1 Large Bag Green Peas, Defrosted
2 Cups Frozen or Canned Artichoke Hearts, chopped
3 Cups Veggie Stock
1 TB Fresh Lemon Juice
Sea Salt and Pepper to taste
Non Fat Greek Yogurt, Chopped Green Onions and Tomatoes
1 Tsp Cumin Seed, toasted
Step One
Add the olive oil to a stock pot. Sauté the green onions over medium-high
heat for a few minutes. Add asparagus and cook an additional 5 minutes. And the
garlic and cook and stir until fragrant – about 1 minute.
Step Two

Add the broth and a sprinkle of salt and pepper. Bring to a boil, reduce
heat and partially cover, cooking until veggies are very tender, about 20
minutes. Puree veggies with an immersion blender. Return to original pot and
bring back up to a simmer. Add the lemon juice and season again to taste with
salt and pepper. Garnish with the Greek Yogurt, green onions and tomatoes.
Sprinkle cumin over the top.

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