Spring Soup

Prep Time: 15 minutes       Cook Time: 20 minutes    Makes: 6-8 servings

Ingredients:

• 1 leek, cleaned and sliced
• 1 small onion, diced
• 4-5 cloves garlic, minced
• ½ bunch asparagus, chopped into small discs
• 2 carrots, sliced
• 1 stalk celery, diced
• 1 cup frozen peas
• ½ cup fresh chopped dill
• ½ cup pea shoots
• 4 cups broth or water

Directions:

1. Sauté onions and leeks in large pot until soft (in oil or water). Add garlic and stir for 30 seconds. Add asparagus, carrots, celery, and broth. Bring to a boil. Reduce heat and simmer for 15 minutes.
2. Add peas, dill, and pea shoots. Cook for a few minutes longer. Salt and pepper to taste. Remove from heat.

IBD-AID™ Phase III (as tolerated). Please see IBD-AID Foods List to adapt recipe according to personal tolerance and phase.

Recipe and Image Credit: Rene Maserati