Author Angela Litzinger at test.angelaskitchen.com
6medium cloves garlicminced
one bunch green onionsthinly sliced, white and green parts
3leekswhite and green parts, cleaned, sliced
3bulbs fennelcleaned and sliced
8cupsgluten free vegetable or chicken stock
4roasted yellow beetspeeled and cubed
salt and pepperto taste
4tablespoondairy free pestoI like using homemade arugula pesto, optional, for garnish
Heat olive oil in stock pot over medium-high heat, and sauté garlic, green onions, carrots, celery, leeks, and fennel together until veggies are softening.
Add stock, bay leaves and thyme. Season with salt and pepper, to taste. Allow to simmer until vegetables are tender. Stir in peas and roasted beets. Keep soup on the heat until peas are just cooked and beets are heated through.
Serve soup. Top with a 1/2 tablespoon of dairy free pesto, if desired.
To freeze: Cool. Freeze in individual lunch-sized freezer containers. Top with pesto. Seal, label and freeze.
To serve: Thaw. Heat through.
Spring Vegetable Soup —http://angelaskitchen.com/2007/03/23/spring-vegetable-soup/