Spring Vegetable Soup

Ingredients

1 tbsp (15 ml) of vegan butter (Earth Balance soy free is best)
2 shallots, chopped
1/4 cup (50 ml) of basmati rice (I used organic brown basmati rice)
5 cups (1.25 ml) vegetable stock
1/2 tsp (2 ml) of salt
2 cups (500 ml) baby spinach
1 cup (250 ml) green peas (fresh or frozen)
1 head of boston or butter lettuce (can also use romaine)
1 green onion, chopped
2 tbps (30 ml) fresh mint, divided
4 tbps (60 ml) plain greek yogurt 

Directions

In a large pot, melt butter over medium heat. Add shallots and cook, stirring gently, until softened but not browned (about 4 min)

Add rice and stir for 1 minute. Add stock and salt and bring to a boil. Reduce heat and simmer, partially covered, until the rice is tender. 10-12 minutes.

Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2-3 minutes.

Remove from heat and let cool for a few minutes. In a blender, puree the soup in small batches until smooth. Return to pot and stir in 1 tbps of the mint. Reheat over medium heat until steaming. Adjust seasoning as needed.

Serve in warmed bowls and garnish with greek yogurt and remaining mint.

Makes 4 servings.

Tuscan Vegetable Soup

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves or kale

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Adapted from the Tuscan Vegetable Soup recipe at Food Network