Spring Lemon and Herb Soup (gluten free, dairy free)
A spring soup that is packed with fresh herbs and a light lemon flavour.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Gluten Free
Scale
Ingredients
1 tbsp ghee or avocado oil
1 onion, diced
1 carrot, chopped
1 celery stick, chopped
4 garlic cloves, minced
1 sweet potato, peeled and chopped
1 tsp salt
1 tsp turmeric
1 tsp cumin
1/4 tsp cardamom
4 cups chicken broth
1/4 cup lemon juice
1 cup cooked rice (I used a brown and wild rice combo)
1 cooked sausage, halved and thinly sliced (I used a mild Italian)
1/2 cup packed chopped cilantro
1/2 cup packed chopped parsley
1/2 cup packed chopped dill
1/2 cup packed torn kale
zest of half a lemon
fresh mint for serving
Instructions
- In a large heavy bottomed pot heat your ghee or oil over medium heat.
- Add the chopped onion and saute until softened.
- Add the garlic, salt and spices and cook, stirring for another minute.
- Add the carrot, celery and sweet potato and stir to coat them with the spices.
- Add the broth and lemon juice and cover and let it simmer for 25-30 minutes, or until the potatoes and carrots are cooked through.
- Add the cooked rice and sausage and let it simmer for another 5 minutes.
- Take the soup off of the heat and stir in the kale and all of the fresh herbs along with the lemon zest.
- Serve with fresh mint.
Notes
This recipe was inspired by Tieghan’s beautiful recipe from Half Baked Harvest.
Keywords: soup, gluten free, lemon, herb
