Early Spring Soup

This bright and zesty soup is a soothing way to end a crisp, early spring day. You will feel your body blossoming as it kicks acid out and brings in healthy fats. 

It also includes quinoa, one of my favorite carbs. Yep, there are comforting carbs that strengthen your gut, burn fat, and won’t spike blood sugar.  To uncover more fiber-rich, slow-burning carbs, please check out my favorite carbs blog post. 

This soup will quickly become a family favorite, so I would double or even triple this recipe so you can have leftovers.

Ingredients: (Serves 4)

• 8 cups vegetable broth (make sure it’s yeast and sugar-free) or water
• 2 cups of quinoa
• 2 cans of garbanzo beans
• 1 heaping tsp. Of chipotle seasoning (or any Mexican spice)
• 2 Hass avocados, diced
• 1 summer squash, chopped
• 1 zucchini, chopped
• 1 small handful cilantro, chopped
• 2 green onions, chopped
• Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
• Black pepper to taste
• Lime wedges for garnish
• Optional: Dash of cayenne pepper

Directions:

1. Cook quinoa by combining 4 cups of water (or vegetable broth) with 2 cups of quinoa in a pot over high heat (or rice cooker).
2. When the water comes to a boil, cover the pot and turn the heat down to the lowest setting for 30 minutes.
3. Add the cooked quinoa, garbanzo beans, and chipotle spice and heat through for 10 minutes.
4. Add zucchini and squash and cook for 5 more minutes.
5. Ladle into bowls and top with cilantro, green onions, avocado, and a lime wedge.
6. Warm your body and soothe your soul.

The first official day of spring this year is March 19th, which means it’s time to order my digital Acid-Kicking, Gut Detox Spring Recipes and Meal Plan. 

Everything you need for a healthy spring is in this digital book. From 7 days of sample menus (including evening treats!) to a practical shopping list, I've got you covered. Spring into good health with quick and delicious meals, smoothies, and desserts for the whole family.