Enjoy this springtime soup as part of a light dinner or lunch! It also freezes well for later use.
Ingredients
2 tablespoons
extra virgin olive oil
2 small
leeks
chopped
1 heads
cauliflower
chopped
1½ pounds
asparagus
chopped
6 cups
chicken bone broth
2 teaspoons
dried thyme
2 teaspoons
Herbamare
(or sea salt)
¼ teaspoons
white pepper
½ cups
fresh dill
½ cups
parsley