Today is my first post as a part of a small group of bloggers called, Lazy Susan. It is a group of women photographers that not only have picture making in common, but a love of food as well. The concept is based on a 10 on 10 project, beginning at one blog and clicking through each one until you’ve viewed everyone’s recipe, based the monthly theme. I hope you’ll enjoy the beautiful blogs of these creative women as they share their recipes.
April’s theme, inspired by Earth Day, was to share vegetarian/vegan recipes sporting local produce. When I heard the theme I could not believe my luck, vegetarian AND local? Sign me up. The growing season here in Nebraska is just getting underway, although with a mild winter and early spring it seems to be slightly ahead of schedule. Our farmers’ markets don’t really get going until April, but doesn’t mean finding local mission impossible. After much thought, I landed on making a spring minestrone. With veggies like asparagus, leeks, peas and garlic it not only boasts a beautiful spring green for color, but has a clean fresh taste that matches the season too.
A couple of hints for making this soup…be sure to rinse the leeks well. They tend to hold sand and dirt deep within and the last thing you want is a gritty soup. Also, when chopping them, remove the dark green leaves toward the top, you only want the lighter green and white. This part of the leek is more tender and flavorful.
- 2-3 tablespoons olive oil
- 2 cloves garlic, minced
- 2-3 leeks, rinsed well and chopped
- 8-10 stalks of asparagus, chopped into 1 inch pieces
- 1 cup peas or edamame (fresh or frozen)
- 2 cups artechokes (frozen or canned, not marinated), roughly chopped
- 6 cups vegetable stock
- 1 cup whole wheat spaghetti, broken into 1 inch pieces
- Kosher salt and pepper
- Parsley Pesto or Parmesan cheese for garnish
- In a large pot, over medium heat warm the olive oil. Add in garlic, leeks and asparagus. Saute until leeks are tender and asparagus is vibrant green color. Pour in vegetable stock. Add spaghetti pieces and chopped artichokes. Bring to a simmer for 10 minutes, adjust to taste with salt and pepper. Add peas or edamame and continue to simmer another 5 minutes.
- To serve, top with parsley pesto or parmesan cheese along with a crusty sourdough roll or whole wheat baguette on the side.
Next up is Sara Tegman’s Fresh Veggie Eggs Benedict. Be sure to follow all the links to see everyone’s take on this month’s theme.