29 Mar Spring Vegetable Soup
4 SERVINGS – Cooking time: 20 minutes
Heat oil in large saucepan over medium-high heat. Add onion, and sauté about 8 minutes, until golden. Add garlic; sauté about 30 seconds, or until fragrant.
Add stock, asparagus and squash, and reduce heat to medium. Cook 4 minutes, stirring often, or until vegetables are slightly tender. Add peas and beans, and cook 3 to 4 minutes more, until heated through.
Stir in parsley & lemon juice; season with salt and freshly ground black pepper. Serve.
- 2 Tbs. olive oil
- 1 large onion, cut into 2cm dice (about 1 1/2 cups)
- 3 cloves garlic, minced
- 4 cups mushroom stock
- 2 cups sliced asparagus
- Baby summer squash, cut into 1/2-inch dice
- 1 cup peas
- cannellini beans, drained and rinsed
- 1/2 cup chopped fresh Italian parsley leaves
- 2 Tbs. lemon juice
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