Spring Soup from Yoga Journal for Summer

Even though we are already tapping into the dog days of summer, this fresh veggie soup sounds light, fresh & tasty. Just prepare it in the morning and enjoy it with your salads or fresh fruit for a light lunch or dinner. Jan

Spring Soup

Makes 4 to 6 servings

• 1/4 cup butter
• 3 leeks
• 3 carrots
• 1 white turnip
• 2 yellow potatoes
• 4 leaves green cabbage
• 1/2 pound mushrooms, sliced
• 1 cup grated Swiss cheese

1. Cut all vegetables julienne-style, except mushrooms.
2. Melt butter in a wide-diameter soup pot, add vegetables, and cook on low heat until soft, about 30 minutes.
3. Add 2 quarts water and simmer for 45 minutes.
4. Add mushrooms and simmer for another 10 minutes.
5. Serve topped with grated cheese.

Spring Soup
http://www.yogajournal.com/health/2186_1.cfm?ctsrc=nldn