Spring green soup
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
Method
- 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.