Lindsey Francis from Rebel Aligned Wellness makes a delicious soup and snack to get us energized for spring!

Classic Veggie Broth:

Use a 10+ quart pot.

2 yellow onions

2-3 heads of garlic

5-6 sprigs of fresh herbs (I used thyme, but rosemary is really good too)

1 stalk celery

5-7 carrots

2 small chunks of turmeric root

1 Tbsp. salt

2 Tbsp. peppercorns

The best part about this is you don’t have to peel anything or trim the stems off. It ALL goes into the pot. I cut my celery stalk and carrots in half so they fit better in the pot, and I cut my onions in half to open them up a bit, but even that isn’t necessary. Toss it all in and cover with 10 quarts of water. Bring it to a boil and let it boil down to 8 quarts. Strain the liquid and you're done.

Vegan Basil & Kale Pesto:

You can make this in a food processor, but I do it in my Ninja blender. Toss everything in a blend. Store in a jar in the fridge. You will find that the top layer with brown a bit (no preservatives make it so), but not worry – that is oxidation, not spoiling.

2 c fresh basil, stems removed

2 c kale, stems removed

1 c pine nuts

1 c walnuts

¾ c olive oil

½ c kalamata olives with juice

3 cloves garlic

2 tsp. black pepper

2 tsp. sea salt

Vegetable Soup with Pesto:

8 cups Classic Vegetable Broth

2 Tbsp. olive oil

1 medium onion, chopped

1 small leeks, white and tender green parts, thoroughly chopped

1 medium carrot

1 large celery stalk

2 tsp. sea salt

2 medium, ripe tomatoes, chopped

1 zucchini, chopped

1 yellow squash, chopped

4 ounces of fresh green beans, cut into 1-inch pieces

pinch of saffron threads (optional)

1 cup Vegan Kale and Basil Pesto

Heat oil in a large soup pot over medium-low heat. Add onion, leek, carrot, and celery and cook for about 4 minutes. Stir in the broth, tomato, salt, and optional saffron threads. Bring to a boil, reduce the heat and simmer about 20 minutes. Stir in zucchini, yellow squash, and green beans. Simmer until squash is tender. Remove soup from heat and immediately stir in pesto.

Roasted Spiced Chickpeas:

Preheat oven to 375F.

2 15.5 oz. cans chickpeas, drained and rinsed

2 Tbsp. olive oil

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. chili powder

½ tsp. paprika

¼ tsp. cinnamon

¼ tsp. cayenne pepper (optional)

¼ tsp. sea salt

Mix oil and spices in mixing bowl, then stir in chickpeas to coat. Spread them in a single layer on a cookie sheet. Bake for 45 minutes or more depending on your oven until they are crunchy and rattle around the pan.

ACV Tonic:

16 oz. sparkling or flat water

1 tsp. apple cider vinegar

1 wedge of lemon*

1-3 strawberries or raspberries, in an infuser (optional)

Serve with or without ice.

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