Green goodness: Here's how to make Vancouver nutritionist Sherry Strong's Spring Soup

Here's an easy vegan recipe to celebrate Earth Day

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      Vancouver nutritionist and "food philospher" Sherry Strong, founder of Return to Food, is an advocate of plant-based eating and eating S.L.O.W.: Seasonal, local, organic and whole. 

      "I work from a place of compassion to develop philosophies and concepts that help people of all ages understand how we are meant to eat optimally for human, animal and planetary health," Strong tells the Straight. Eating S.L.O.W. will not only go a long way to human health but a sustainable planet providing food for many generations to come.

      "If there are physical health advantages to social isolation," she adds, "it has brought many people into their kitchens to learn that cooking isn't so hard when we make time for it and is a pleasurable thing that makes us feel better and happier."

      Here, Strong shares her recipe for a bright and simple Spring Soup. Come on, get happy! 

      Spring Soup


      2 large leeks, washed, sliced thinly
      Just under 1 cup washed spinach (200 g)
      2 cups frozen peas
      2 cloves garlic, minced
      water to cover, about 2 litres

      2 Tbsp light miso paste (chickpea miso if you can get it)
      2 Tbsp cold pressed coconut oil


      Sauté leeks and garlic in coconut oil until tender.

      Add about 2 litres of water to cover. Bring to a simmer.

      Add spinach, peas, and miso paste and remove from heat.

      Blend and serve.

      Season with salt and pepper to taste. Garnish with steamed asparagus spears.