Spring Lemon and Herb Soup (gluten free, dairy free)

Spring Lemon Herb Soup

A spring soup that is packed with fresh herbs and a light lemon flavour.



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


  1.  In a large heavy bottomed pot heat your ghee or oil over medium heat.
  2. Add the chopped onion and saute until softened.
  3. Add the garlic, salt and spices and cook, stirring for another minute.
  4. Add the carrot, celery and sweet potato and stir to coat them with the spices.
  5. 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.
  6. Add the cooked rice and sausage and let it simmer for another 5 minutes.
  7. Take the soup off of the heat and stir in the kale and all of the fresh herbs along with the lemon zest.
  8. Serve with fresh mint.


This recipe was inspired by Tieghan’s beautiful recipe from Half Baked Harvest.

Keywords: soup, gluten free, lemon, herb

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