Spring Soup

Recipe by Karen Curtis, KICS Gourmet

Light and fresh, this soup is a fast, easy local meal you can have on the table in under 20 minutes. Most of the ingredients are easily sourced from your local farmer’s market, and the rest you will likely have on hand.spring soup

  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 3 leeks, white part only, sliced and washed
  • 8 cups chicken or vegetable stock
  • 1-2 small to medium-sized potatoes, washed and cut into small dice (New nugget potatoes are best, but if they are not ready yet, choose a potato that won’t break down as easily, such as a sieglinde) (unless you want them to break apart! This will make the soup thicker rather than brothy)
  • 1 cup asparagus, cut into bite-size pieces
  • 1 cup shredded and washed kale
  • 2 tsps Koji Salt or 1/2 to 1 tsp sea salt (depends on whether you use broth with salt added or not)
  • 1 tbsp Herbes de Provence OR a blend of your favourite herbs. If you choose fresh, aim for 2-3 tbsp
  • Fresh lemon or KICS Lemonade Syrup

Heat a pot over medium-high heat and add olive oil. Quickly saute leeks, then add garlic and saute for another minute or so. Add stock, bring to a boil and add potatoes. Simmer for 5 minutes then add asparagus and simmer for 5 minutes more, or until potatoes are easily pierced. Add kale, Koji salt, and herbs. Let simmer for 2-3 minutes then adjust seasoning if necessary. Serve in bowls with a squeeze of fresh lemon or a drizzle of KICS Lemonade Syrup to finish. Serve with a spring green salad and slices of your favourite market bread for a complete meal!

headshot of chefKaren Curtis is a passionate local food advocate, culinary teacher, and recipe developer, among other things! Karen owns and operates KICS Gourmet and is affectionately known as the Lemonade Lady at local Metro Vancouver Farmers Markets.

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