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Bright Spring Soup

Something bright and cheery for a cool and cloudy early spring day.


  • 1 small onion
  • 3 cloves garlic
  • 1 Tbsp. olive oil
  • 1/2 small cabbage, chopped
  • 1 stalk celery
  • 1 can garbanzo beans, drained
  • ½ parsnip, peeled & chopped
  • 1/2 box veggie broth
  • parsley, sea salt, pepper, lemon juice to taste


  1. chop garlic and onion very finely (I use a food processor). Warm olive oil on medium, cook a little while. Add parsnip, cook a little while longer. Add in other ingredients slowly, including veggie broth. Cover and simmer, about 20 minutes or until veggies are tender. Serve with good bread.

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