Nourishing Babushka Soup

Ingredients:

For Stock:
2 yellow onions, peeled and halved
4 carrots, peeled and chopped
4 celery stalks, chopped
12 sprig of flat-leaf parsley
1 bay leaf
6 whole black peppercorns
1 teaspoon of sea salt

For Soup:
6 cups of vegetable stock (see above)
1 small onion
3 large carrots, shredded on the smallest holes of a box grater
1 1/2 cups chopped string beans
2 cups chopped cauliflower florets
2 small russet potatoes, peeled and diced
1 cup peas (frozen peas are fine)
3 tablespoons of grass-fed or organic butter
1 tablespoon of Spike seasoning (If you don’t have spike, just mix 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder and 1/4 teaspoon of dried dil)
Juice and zest of 1 lemon
Freshly ground pepper
Sea salt
Handful of freshly cut dill

Directions:

For stock:
Place ingredients in large stockpot. Add 8-10 cups of water.

Cover pot and place on high heat. Bring to a boil, then reduce heat to low and simmer, uncovered for about 30 minutes, until vegetables are very soft.

Strain the stock and discard the vegetables.

For Soup:
Combine stock and all the vegetables in a stockpot. Bring to a boil, reduce heat to low, and simmer, uncovered, until all the vegetables are tender, about 30 min.

While the soup is cooking, add Spike and salt and pepper to taste.

Before serving, add lemon juice and zest and dill. Serve hot.