Spring Green Soup

Celebrate spring with a healthy vegetable soup made with Wild Dill Olive Oil.

Ingredients:

• 1 medium onion, roughly chopped

• 2 cloves garlic, minced

• 2 tablespoons Wild Dill Olive Oil

• 1/2 cup broccoli florets

• 1 10-ounce package of frozen peas

• 1/2 pound potatoes, roughly diced

• 1 small bunch parsley, stems removed

• 1 bunch watercress

• 1/2 cup chopped spinach

• 1 cup chopped green cabbage

• 6 cups vegetable stock

• 2 teaspoons salt

• 1 teaspoon lemon juice

• Handful of basil leaves, cut into strips

Instructions:

1. In a large saucepan, sauté onion and garlic in Wild Dill Olive Oil on low heat <250 degrees until onions are translucent and softened, about 5 minutes.

2. Add all remaining vegetables and chicken stock; bring to a boil.

3. Lower heat to simmer and cook until vegetables are tender, about 20 minutes.

4. Puree the cooked vegetables in a food processor or blender.

5. Season with salt and lemon juice to taste.

To serve, garnish with basil leaves and drizzle with Wild Dill Olive Oil. Enjoy with a slice of pumpernickel or sourdough bread.