Spring Vegetable Soup by Kitchen Of Youth

tomatoes, buckwheat groats, baby carrots, broccoli, celery, garlic, vegetable broth, water, dill, basil, sea salt, black pepper, corn, red beans


– 1 28-oz can crushed tomatoes
– 3/4 cup raw buckwheat groats, rinsed and drained
– 20 whole baby carrots, or 4 regular size ones (peel and slice these)
– 1-1/2 cups broccoli florets (about 1 large crown)
– 1 stalk celery, sliced
– 4 garlic cloves, smashed
– 4 cups vegetable broth
– 2 cups water
– 1/4 cup fresh dill, chopped
– 6 large basil leaves, sliced/julienned
– 1 tsp sea salt
– 15 grinds of black pepper
– 1/2 cup corn kernels
– 1 can red beans, rinsed and drained
– Optional Chinese herbs: huang qi, shan yao, dang shen (add 1 or 2 raw sticks of any or all of them)
– Optional garnishes: non-dairy unsweetened plain yogurt (cashew yogurt is great with this), vegan Parmesan cheese, sliced scallions



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