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Recipe by Robin
About this time of year a few generations ago, mothers in Appalachia concocted spring tonics to invigorate family members after the long winter. Many ingredients were bitter and thought to encourage blood flow to revitalize body tissues, as natural and beneficial as springtime sap rising in a tree. Some traditional ingredients have been proven to be full of vitamins and minerals. Violet leaves are rich in Vitamin C and dandelion greens in Vitamin A. Comfrey is a potent source of calcium and is still prescribed by naturopaths for patients with broken bones.
|Delicious & Healthful Ingredients|
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If you happen to have other root veggies on hand, you could make some additions or substitutions. Potatoes and parsnips might be good candidates. Remember that this soup is quite lemony when you choose your substitutions.
serves 4 - 5
1½ tbsp. olive oil
4 cups sliced leeks
2 cloves garlic
2 cups sliced orange carrots
2 cups sliced yellow carrots
1½ cups sliced radishes
1½ cups chopped radish greens or spinach
5 cups veggie broth
1 tbsp. fresh thyme leaves
¼ cup fresh lemon juice
¼ tsp. salt
a few grinds pepper
Sauté the leeks in olive oil in the bottom of a soup pot until limp, about 5 minutes. Add garlic and sauté another minute or two, stirring constantly, until garlic is fragrant.
Add carrots, radishes, and broth. Bring to boil and simmer 15 – 20 minutes, until veggies are moderately tender. To preserve color of radishes, don’t overcook.
Add chopped spinach or radish greens and thyme and simmer 5 minutes.