The trees are blossoming but it’s still quite chilly in New York. This is a lighter soup for spring that still warms you up. Double the recipe and store for soup all week. Kombu is seaweed often used in Japanese cooking, to add unique flavor and nutrients. Find it in Asian markets or well stocked grocery stores.

~Created by Lizzy Marshall

Ingredients

• 3 inch pieces kombu
• ½ onion, diced
• 1 leek, large, white & light green part sliced in rings
• 1 tablespoon olive oil
• 3 potatoes, red russet, cubed
• 1 cup carrot, chopped
• 1 sprig fresh thyme, fresh
• 1 tablespoon miso
• 1 teaspoon fresh parsley, finely chopped

Other Meals

• Potato-Leek Soup with Strawberry Carrot Salad