Spring Vegetable Soup
I like to start the week out with a big pot of soup that is simple and plain so that I can have a warm bowl to add to lunch, dinner, or for a snack. I like keeping it plain so I can spice it up with a curry or fresh herbs.
A pot of vegetable soup is an easy way to make sure that we are getting enough vegetable each day without having to cook, chop, or slice at every meal. Sometimes I like to heat a serving, mix in a cracked egg, let it cook in the broth, and then top the bowl off with some spicy kimchi. Other times I will add leftover chicken, fish, or chickpeas.
1 large leek
1 fennel bulb with the fronds
1 bunch spring onions
1 large handful shitake mushrooms
1 bunch asparagus
8 cups of broth or water
salt and pepper to taste
Roughly chop all of the vegetables.
Sautee the leeks and onions in a little olive oil. When opaque, add the other vegetables. Stir and add the broth.
Cook until vegetables are soft and cooked through. Season with salt and pepper to taste.