Spring is upon us and in Canada that means beautiful leeks, fiddleheads, wild garlic and if you’re lucky…you may stumble across a morel mushroom or two. This strong soup can be adjusted for your palate, or guests…but I suggest keeping it just the way it is. Don’t forget the lemon zest; seriously it is perfect and plays a part.

Enjoy this recipe, let it get to know itself on your stove on a lazy Sunday and enjoy A Taste of Togetherness.


1 tsp. coriander seeds

1 tsp. fennel seeds

½ tsp. black peppercorns

¼ cup extra-virgin olive oil

4 garlic cloves, thinly sliced

6 scallions, coarsely chopped

½ serrano chile, thinly sliced (optional)

2 2×1″ strips lemon zest

2 large leeks, white and pale green parts only, tough outer layer removed, sliced into ½”-thick rounds

1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds coarsely chopped

1 15.5-oz. can cannellini beans, rinsed

5 oz. sugar snap peas, thinly sliced on a diagonal
Kosher salt

2 cups baby spinach

1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas, thawed

1 Tbsp. white miso