Spring is my favorite time of year!
I am so grateful to live in Vermont where we experience all four seasons so dramatically!!
Over the weekend, which was warm and sunny, my babes and I went for a hike with our pooches and stumbled upon a patch of wild spring onions, much to my deligh!! I really enjoy forging for food as a past time hobby. The forest has always felt like home to me, so why not scour it for some plant food? Over the years I have been lucky enough to hang out with some people who knew their editable landscape well. During our time together I learned a lot from them, so now when I am out in the woods I am always on the lookout for free, wildly organic eats.
This soup is inspired by the wild spring onions I found. Combined with ginger, known for its anti-inflammatory properties, this soup is perfect for spring, when we want to lighten our food load but still keep need to keep warm in the chill of a northeastern spring.
1 16 ounce container of organic vegetable broth
1/4 cup lemon juice
1 inch chunk of ginger, minced
4 sheets of organic fish free Nori, cut into small squares
4 small zucchini, turned into noodles with a spiralizer or mandolin
1 bunch of wild onions, or scallions, chopped
1 tsp. chili flakes
1 tsp. Sea salt
Simmer on low, the vegetable broth with ginger, lemon juice, and sea salt for 20 minutes. Add in the zucchini noodles and simmer for another few minutes to soften the zucchini noodles. Add the nori, wild onions, and chili flakes.
That’s it! Easy breezy, right!! Now you have more time to garden and play outside doing what you love while staying the course on a healthy plant based diet. Don’t ever forget that you deserve healthy delicious food❤️to fuel your healthy delicious life:)