Spring Vegetable Stew

March 28, 2019
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This may not sound like the most amazing dish out there but I promise, if you stick with me on this you will be so happy you did.

I could not stop eating this until it was gone. I had it for dinner, lunch the next day & dinner again. Besides that, the WHOLE family LOVED it.

So let’s get to it and enjoy something warm, filling, & light all the same time!

4 Celery Ribs, diced extra small

2 Tablespoons Olive Oil

2 Leeks, thinly sliced (see my note below about washing leeks)

1 Clove Garlic, minced

6-8 Cup Bone Broth or Organic Chicken Stock

1 Cup Dry Quinoa Pasta, cooked according to package directions

4 Cups Baby Spinach

2-4 Tablespoons Basil, julienned

1 Lemon, zested & juiced

  1. Make sure to clean your leeks correctly! Check out the video in our Facebook Community or google it. If you skip this step you could end up with sandy soup. That would not be good.

  2. Add olive oil to a pot over medium-high heat.

  3. Add the celery to the pot & cook for about 5 minutes. Then add the leeks & garlic & cook until the leeks are about tender. This should be about 5 minutes more.

  4. Add the stock & bring to a boil.

  5. Add in the pasta.

  6. Right before serving add in the baby spinach, basil, lemon zest & juice

  7. Enjoy!

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