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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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 2 Tbsp olive oil
  • 1 litre of vegetable or chicken stock
  • 100 g Tenderstem broccoli
  • 100 gg 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

Method
 

  1. Thinly slice the leek, using most of the green part too.
  2. 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.
  3. Meanwhile mix the chopped parsley with the lemon zest and garlic.
  4. When the veggies are just cooked ( still tender), stir off the heat and stir in the parsley paste.
  5. Serve warm with plenty of freshly ground peppercorn or perhaps with a pinch of chilli flakes.