Spring minestrone alkaline soup

main dishes / recipes / glutenfree / vegan / vegano

Spring is here! And with it, all those changes in climate, way to eat and behave, new vegetables…Even though here in Mallorca the winter has not being too cold, I can still feel that renewal time that comes along with spring: the days are longer, which means more light through our days, and that need for lightening and clearing time. The Ayurveda tradition talks about the way winter accumulates heavy and dense qualities in our body that must be broken down and burned up with the renewal time of spring. Think of it , it is time where life comes out with all these sprouts and new leaves we can see in very field or tree.


With more light and good weather it is the perfect time to go outdoors and do some real exercise, sweat and get rid of those toxins.The body needs for the rich foods of winter shifts to a desire for light, dry and simple foods that digest easily. This is why it is a good time for detox, although this doesn´t mean extreme detox at all.

Our body needs more bitter and astringent foods like arugula, lemon, asparagus, endives, peas, fennel, leeks, spinach. Also in your shopping list you can include millet, amaranth, rye, corneal, chickpeas, lentils, mustard seeds, fresh ginger and turmeric…


Todays soup is a good example of this time of the year: it is not as hot as in summer  where we can eat more cold or raw food, and we still need warming dishes. The addition of millet, which is the only alkaline wholegrain, makes it complete but still light and digestive. You could also add some fresh coriander, ginger or some algae.

I have to apologize because the picture on the cover is not actually like your soup will end up, as yours will have more greens. It was one of the only picture that was actually “optimal” as in my other trials the weather was to bad to make any decent picture. And I didn´t want to delay the recipe another week. But this shoudn´t be a problem for you as the real purpose of this recipe is to use whatever seasonal vegetable you have in hand and make a one pot kind of dish that you can eat a few days during the week and freeze the leftovers. YOU know, that important concept: COOK ONCE, EAT SEVERAL TIMES AND SAVE TIME!.


I hope you like it, and don´t forget to add the lemon juice individually so it will not loose its properties if you reheat the soup, and also everyone will be able to choose the acidity level, that in my case is always higher that the rest of the family.

Ingredients ( 6/8 servings)

1 onion

1 leek

40 gr celery + 3 leaves

4 small carrots (120 gr)

200 gr fennel

6 sundried tomatoes

2 tbsp ghee or olive oil

150 gr millet

1 big sweet potato

6 kale leaves

1 bunch of spinach

1 small broccoli

1 small bunch of parsley (10 gr)

2 tsp salt ( or more to adjust)

black pepper to personal taste

2 liters vegetable broth or water

juice of one lemon

nutricional yeast to sprinkle over your plate


  1. Chop in small cubes the onion, leek, celery and its leaves, carrot, fennel and sundried tomatoes.
  2. In a big pot, sauté the onion and leek at low heat. After 7 minutes add the celery and carrots, stir and 2 minutes later add the fennel and tomatoes.
  3. Rinse the millet and add it to the pot with the salt and stock or water. Cover and let it boil, then slow the heat and let simmer for ten minutes.
  4. Meanwhile, chop the sweet potato in small cubes and add it to the pot 5 minutes after it began boiling. Chop the rest of the greens and broccoli florets.
  5. After 15 minutes of simmering, add the broccoli and two minutes later the greens except the parsley. After two more minutes turn off the heat and add the parsley.
  6. Season to taste.
  7. Make the lemon juice if you are going to eat the soup right away, although I recommend you to let it rest several hours or overnight.
  8. Enjoy!

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