Spring vegetable soup
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
Method
- 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.