We can long for spring today, while the snow is falling.
Why not make something green? This Winter Green Leek Soup from my upcoming Spring Meal Plan has been fantastic!
Leeks are rich with soluble fiber, also known as inulin, which is a powerful prebiotic. Prebiotics feed healthy bacteria that grow in our gut microbiome. We need about 20-30 grams of fiber each day-- from both soluble (soft) and insoluble (adds bulk.) While fiber may be largely undigestible, we do know that the bacteria in our gut feed off of soluble fiber to create healthy microbiome balance.
This soup is a quick fix to get that dose of fiber, while brightening the palate with a pop of dill + providing relief from the weary, dreary winter with it's bright green color.
This soup has a dose of fiber both from the leeks and the peas.
With only six ingredients, it is quick and simple to assemble.
It is satisfying both in its chunky and pureed forms: for added flavor I like to put a little extra dill sprinkle on the top.
Spring Leek Soup
1 tb butter or olive oil
2 leeks, thinly sliced
3 green onions, thinly sliced
2 cups frozen peas
1 qt vegetable or bone broth
2 tb fresh dill
Sauté leeks and onion in butter until soft over medium heat in a medium saucepan. Add peas and broth and cook for 10-12 minutes. Add fresh dill salt and pepper. Purée. . . .
For more recipes like this, check out a full list of the recipes in the Spring Meal Plan here.