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French Spring Soup This warming soup is best when made with garden-fresh leeks, spinach, and asparagus in the spring, but it's delicious all year round. This creamy favorite is completed with potatoes, rice, and carrots.

#leeks #patch #lot #husband #spring soup #stews and chili #soups

Springtime Soup

It’s spring at last, and the perfect time to make my very favorite soup (although I make it all the time regardless of season). It’s so light and fresh, and it makes me feel good whenever I eat it.

To make this, you will need:

2 tablespoons butter

1 tablespoon olive oil

1 cup finely sliced leeks

1 cup small dice carrots

1 - 2 boneless, skinless chicken breasts, cut into chunks (you can use pre-cooked chicken or rotisserie chicken)

2 cloves garlic

1 tablespoon herbs de Provence

8 cups chicken broth (you can use something like Better than Bouillon, which is what I do)

1 cup diced zucchini

1 cup peas

Zest and juice of a lemon

Salt and pepper to taste

Cooked quinoa

Fresh basil

In a large pot, heat the butter and oil over medium-low, then add the leeks and carrots and salt them.

Once the leeks are wilted, if you’re using raw chicken, add the chicken. You don’t need to cook it all the way through, just get a little color on it.

Add the garlic and herbs de Provence. Stir and cook until the garlic is fragrant, just a few moments, and add the broth.

Allow to simmer until the chicken is cooked through and the carrots are tender, anywhere from 20 - 40 minutes.

If you’re preparing the quinoa, it’s a good time to start it.

Once the chicken is cooked through, add the zucchini and peas and allow to simmer until tender. Depending on your preferences, this could be from 5 to 15 minutes.

Turn off the heat and add the lemon zest and juice. I always use the biggest lemon I can find. This time around, all the lemons available were small, so I used two.

Serve with quinoa and fresh basil.

If you’d like to save some to eat later, store the soup and quinoa separately and heat them up together.

(To make quinoa: I use an Instant Pot. Two parts liquid to one part quinoa. 1 minute on manual with the warmer turned off. When the time is up, leave it at least 10 minutes before opening the pot.)

If you want to see the step-by-step, you can find it over here.

#The Soup Fairy #soup #recipe #spring soup #kitchen witch

Asparagus Lemon Soup

#asparagus #spring asparagus #asparagus soup #soup #spring soup #asparagus lemon soup

Turkish Yogurt Soup with Rice Recipe | Soup Recipes | Recipes Making

#soup #soup recipes #yogurt soup #turkish soup #spring soup

Our Spring Soup Menu Is Here!

Updated on Wednesday, April 26th

We’re stewing with excitement to announce that our Plant-Based Soup Menu has undergone a spring cleaning!

We’re serving up a new spring soup, Broccoli + Kale, alongside a returning favourite, one that we did not get to spend nearly enough time with: Roasted Red Pepper with Split Peas. Our winter classic, Mushroom Almond, is on hiatus.

Both new soups are served hot every day at Macpherson, Forest Hill, Queen West, SPINCO, and Brookfield Place. Roasted Red Pepper with Split Peas is also available bottled at Macpherson, Forest Hill, Queen West, Briar Hill, The Detox Market, and Commerce Court.

How long will these soups stick around?

Good question! We will likely keep one soup in place for the season, while rotating through a handful of second soups on a bi-weekly(ish) basis. Want to see more of your favourite soup? Let us know!

Remind me—what’s the story behind these soups?

Thanks for asking! All of our soups are made in collaboration with our friends at Feast, a small Toronto kitchen focused on creating healthy, sustainable, and delicious food. The Feast team, led by chef Curt Martin (The Harbord Room, Byblos, The Drake), prepares our soups from scratch in their Corktown kitchen, located around the corner from our production facility. These soups are dairy free, gluten free, and made with as many local ingredients as possible.

Broccoli + Kale

With a nutritionally over-achieving base of broccoli and kale, this warm soup is exactly what we’re after in early spring: It’s clean, green, and simple. The addition of thyme and basil add extra flavour notes. It’s light, but highly satiating and nutrient-dense. This soup is a good source of dietary fibre (8g/bowl), protein (8g/bowl), vitamin A (70% of daily recommended intake), and vitamin C (350% of daily recommended intake). We like to top it simply—with a drizzle of extra virgin olive oil.

Ingredients: Broccoli, Onions, Kale, Yukon Gold Potatoes, Water, Celery, Leeks, Gluten-Free Tamari, Lime Juice, Garlic, Basil, Kosher Salt, Black Peppercorn, Thyme

Topped with: Extra Virgin Olive Oil (Cold-Pressed)

Allergen Alerts: This soup contains soy.

Roasted Red Pepper with Split Peas

With tomatoes, roasted red peppers, and split peas, this rich and warm soup is well-suited to early spring. The addition of paprika, ancho chiles, and fenugreek leaves lend a smoky taste that we think makes it the perfect bowl for the changing weather. It contains 15g of protein per bowl, is rich in fibre (14g per 500ml bowl), and is an excellent source of both vitamin A and C (110% of daily recommended intake of each).

Ingredients: Roma Tomatoes, Roasted Red Peppers, Split Peas, Water, Sunflower Seeds, Leeks, Carrots, Onions, Garlic, Pomegranate Juice, Paprika, Kosher Salt, Dried Ancho Chiles, Coriander, Dried Fenugreek Leaves

Topped with: Dukkah (Pumpkin Seeds, Sesame Seeds, Cumin, Coriander) + Extra Virgin Olive Oil (Cold-Pressed)

Allergen Alerts: The soup’s toppings contain sesame seeds. The soup contains sunflower seeds, and may contain trace amounts of almonds or soy.

Tried one of our new spring flings? Let us know! We’d love to hear what you think.

Souper excitedly, -GHJC

Greenhouse Plant-Based Soups are dairy free, gluten free, and made from scratch in Toronto in collaboration with Feast. A 500ml serving is available for $8.

#greenhouse news #new product #spring soup #launch #plant-based soup #greenhouse souo #feast #local ingredients #spring soups #plant-based #one part plant

Spring Cleaning Soup

Spring is a time of waking up; of bursting forth into the world. Winter’s stillness is replaced by a surge of energy and action. It’s also a time of clearing out any clutter that has accumulated over the cold, dark slower months of the year. We harness the season’s energy as we embark on spring cleaning projects that come more as instinct than as obligatory tasks.