Spring Tonic Soup With Croutons

Spring Tonic Soup With Croutons

Ingredients:
1 tablespoon olive oil
3 leeks, white and tender green parts only, well washed and cut into ½" pieces
1 red bell pepper, diced
2 cloves garlic, minced
2 medium carrots, diced
1 bunch radishes, trimmed and thinly sliced
2 cups chopped baby spinach
5 cups Basic Vegetable Broth or low-sodium store-bought
1 tablespoon fresh thyme leaves
2 to 4 tablespoons lemon juice

Directions:
Salt and ground black pepper
Crisp croutons
Sour cream
Alfalfa sprouts
HEAT the oil in a large soup pot over medium-low heat. Add the leeks, bell pepper,
garlic, and carrots and cook, covered, over low heat, stirring often, until the
vegetables are tender, 15 to 20 minutes.
Add the radishes, spinach, broth, and thyme. Bring to a boil, then reduce to a simmer
and cook for 15 minutes. Add the lemon juice and salt and black pepper to taste.
To serve, place a few croutons in each soup bowl and ladle the soup over them. Top
each with sour cream and sprouts.
Spring Tonic Soup with Croutons & Cardamom Almond Scones
bread
CARDAMOM ALMOND SCONES
FOR THE BEST CARDAMOM FLAVOR, BUY IT IN THE PODS (AND REMOVE THE SEEDS FROM THE
PODS) OR WHOLE CARDAMOM SEEDS AND GRIND THEM IN A COFFEE OR SPICE MILL. NOT
ONLY ARE THESE SCONES PERFECT FOR SPRINGTIME, BUT THEY MAKE A GREAT OFFERING
WITH COFFEE FOR ANY HOLIDAY. USE ANY EXTRA SCONES AS A BASE FOR SHORTCAKE.
Makes 12