Spring Glow Veggie Soup (with Hale Bone Broth)

Here’s a fresh, vibrant Spring Veggie Soup that is clean, nourishing, and glowing from the inside out.

Ingredients:

• 1 tbsp olive oil

• 1 leek or small onion, thinly sliced

• 2 cloves garlic, minced

• 2 carrots, chopped

• 1 zucchini, chopped

• 1 bunch asparagus, trimmed + cut into 1-inch pieces

• 1 cup snap peas or green peas

• 4 cups Hale Bone Broth (OG or Lemon for extra glow)

• 1 cup baby spinach or kale

• Juice of ½–1 lemon

• Sea salt + black pepper to taste

• Fresh herbs: dill, parsley, or basil

• Optional: cooked quinoa or white beans for added protein/fiber

Directions

1. Sauté your base
   Heat olive oil in a large pot. Add leek/onion + garlic. Cook 2–3 minutes until soft + fragrant.

2. Build the veggie layer
   Add carrots + zucchini. Cook another 3–4 minutes.

3. Pour in the glow
   Add Hale Bone Broth and bring to a gentle boil.

4. Add spring greens
   Toss in asparagus + peas. Simmer 5–7 minutes (keep them bright + slightly crisp).

5. Finish fresh
   Stir in spinach until wilted. Add lemon juice, salt, pepper.

6. Top it off
   Finish with fresh herbs and optional quinoa or beans.

Enjoy!