Fresh, light and screaming of spring!
Fresh peas, kale, leeks, lemon and dill…
Dill, super easy to grow and super healthy for you too!
Add dill to meals or chew it raw to tame tummy troubles!
Similar to many spring herbs and vegetables, dill promotes detoxification of the liver. It activates liver enzymes, which attach to toxins in body preventing them from doing damage making dill a chemoprotective food. The active components in dill are limonene, carvone and anethofuran, which contain antimicrobial and anticancer properties.
Besides adding dill to soup or chewing it raw, try making dill sauce! Combine fresh dill, olive oil, garlic, lemon juice and lemon zest in a blender. Blend and serve over roasted vegetables, salads or grains. Or drizzle it over spring soup like this one!
- 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
- Heat oil in a large soup pot over medium heat. Add leek and sauté for a few minutes, until soft.
- Add garlic and carrots, saute for another few minutes or until garlic is fragrant.
- Mix in rice. Stir to coat rice with oil.
- Add broth, kale and beans. Bring to a soft boil and reduce heat to a simmer. Partially cover and cook until rice is tender.
- Stir in dill, lemon juice and peas. Add sea salt and pepper to taste.
- Serve with a lemon wedge and enjoy 🙂
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