Name: Spring vegetable soup with butter beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 1 leek; 1 large carrot; 1stick of celery; ½ broccoli, florets only; 1 large cup shredded spring greens; 1 tin of butter beans, drained; 1 litre of organic vegetable stock; For the gremolata:; 2 Tbsps of chopped parsley; 1 large garlic clove , minced; 1 lemon, zested; Lemon juice

Spring vegetable soup with butter beans

2 Jun 2020

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

If you’re after a healthy and filling soup during Spring and early Summer, try this super easy, yet really nourishing, vegan spring vegetable soup with butter beans. It’s served with Gremolata, which adds freshness and zest to the hearty cabbage and beans. Serve it with crusty, wholesome bread or scones.

Ingredients

1 Tbsp olive oil
1 leek
1 large carrot
1stick of celery
½ broccoli, florets only
1 large cup shredded spring greens
1 tin of butter beans, drained
1 litre of organic vegetable stock
For the gremolata:
2 Tbsps of chopped parsley
1 large garlic clove , minced
1 lemon, zested
Lemon juice

Instructions

Chop the leek, celery and the carrot.
Heat the oil in a saucepan, then add the leak and celery. Gently sauté them for five minutes, then add the carrot and cook for another five minutes or so.
Pour in the vegetable stock, then add the broccoli and bring to the boil. Simmer for five minutes, then add the shredded spring greens and the drained butter beans. Cook for another five minutes.
Meanwhile make the gremolata: mix the parsley with the garlic and lemon zest into a paste. Add a drop of lemon juice, if it’s too dry.
When the vegetables are tender, turn off the heat and ladle it into bowls. Serve with the gremolata and lemon wedges on the side.

https://cooktogether.com/recipe-items/spring-vegetable-soup-with-butter-beans/

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