spring pea soup with lemon and dill
Recipe type: Main
Cuisine: Vegan
  • 3 tablespoons extra virgin olive oil
  • 1 leek, chopped, white parts only
  • 4 cloves garlic, minced
  • 1-2 carrots, chopped
  • ½ cup aborio rice or brown rice
  • 6 cups vegetable broth
  • 4-5 large kale leaves, de-stemmed and finely chopped
  • 1 (15.5 ounce) can butter beans, drained and rinsed
  • ⅓ cup fresh dill, chopped
  • 1 lemon, juiced
  • 1 cup fresh or frozen peas
  • sea salt and pepper
  1. Heat oil in a large soup pot over medium heat. Add leek and sauté for a few minutes, until soft.
  2. Add garlic and carrots, saute for another few minutes or until garlic is fragrant.
  3. Mix in rice. Stir to coat rice with oil.
  4. Add broth, kale and beans. Bring to a soft boil and reduce heat to a simmer. Partially cover and cook until rice is tender.
  5. Stir in dill, lemon juice and peas. Add sea salt and pepper to taste.
  6. Serve with a lemon wedge and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/04/09/spring-pea-soup-lemon-dill/
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