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
This recipe was inspired by Tieghan’s beautiful recipe from Half Baked Harvest.
Keywords: soup, gluten free, lemon, herb