Name: Spring vegetable soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp olive oil; 1 onion; 1 sprig of celery; 2 cloves garlic; 150g baby carrots; 250g new potatoes; 1 litre vegetable stock; 200g Cavolo nero or Savoy cabbage; 150g green peas (young); 1 Tbsp mint leaves, chopped; Green pesto (optional)

Spring vegetable soup

4 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This Italian spring vegetable soup is excellent for boosting our immune system as it's full of lovely, super-healthy vegetables. It's very easy to throw together too!

Ingredients

2 Tbsp olive oil
1 onion
1 sprig of celery
2 cloves garlic
150g baby carrots
250g new potatoes
1 litre vegetable stock
200g Cavolo nero or Savoy cabbage
150g green peas (young)
1 Tbsp mint leaves, chopped
Green pesto (optional)

Instructions

Finely chop the onion, garlic and celery. Heat the oil in saucepan and gently cook them until soft.
Rub the dirt off the skin of the potatoes (no need to peel them) then cut them into bite-sized chunks if too big. Cut the carrots in half lengthwise.
Add the potatoes and carrots to the onion, cook for 5 minutes.
Pour in the hot stock and cook for 10-15 minutes.
Slice cabbage leaves into thin strips, rinse them under water then add to the soup together with the green peas.
Cook the soup for a further 5-10 minutes. When the potatoes and carrots are tender, turn off the heat and add the mint leaves.
Season to taste with salt and pepper.
Serve with a spoonful of pesto if you like.