Spring green soup
Background
During Spring time we still have frosty days when a nice bowl of soup can warm us up. This spring green soup is ready within 15 minutes, it’s super healthy, vegan, free-from gluten & nuts. Most importantly it’s really yummy!
Ingredients
- 1 leek
- 2 Tbsp olive oil
- 1 litre of vegetable or chicken stock
- 100g Tenderstem broccoli
- 100gg French beans
- 1 cup of green peas ( frozen or fresh)
- 1 cup of shredded spring greens or savoy cabbage
- 2 Tbsps of chopped parsley
- Juice and grated zest of a lime or lemon
- 1 clove of garlic, minced
Instructions
- Thinly slice the leek, using most of the green part too.
- Heat the oil in a large saucepan and gently sauté the leek over low heat until soft. This should take about 8 minutes. Add the stock and the broccoli. Bring to the boil, then add the French beans , shredded cabbage and peas. Bring to the boil again and cook for 3-5 minutes, until the vegetables are tender.
- Meanwhile mix the chopped parsley with the lemon zest and garlic.
- When the veggies are just cooked ( still tender), stir off the heat and stir in the parsley paste.
- Serve warm with plenty of freshly ground peppercorn or perhaps with a pinch of chilli flakes.
Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Seasonal - Soup
- Cuisines: - Italian
- Occasions: - Mothers Day
- Ingredients: - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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