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Zesty vegetable soup

This vegan zesty vegetable soup is made with Gremolata, so it’s really refreshing and zingy. It’s ideal for spring cleansing or strengthening our immune system during those cool early Spring evenings. You can use kale or savoy cabbage instead of leafy spring greens.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 2 Tbsps olive oil
  • 2 medium organic potatoes
  • 2 medium carrots
  • 1 litre hot vegetable stock
  • 1 cup shredded spring greens
  • 1 cup frozen green peas
  • For the gremolata:
  • 4 Tbsps of chopped parsley
  • 1 large garlic clove finely grated
  • Grated zest of one lemon

Method
 

  1. Thinly slice the leek.
  2. Heat the oil in a large saucepan and gently sauté the leeks for about 8 minutes.
  3. Meanwhile chop the potatoes & carrots (no need to peel them, if organic) and shred one large cupful of spring greens.
  4. Add the carrots and potatoes to the leeks, then cook for another 5 minutes (under cover).
  5. Pour over the stock, bring to the boil, then simmer over low heat for 15 minutes until the vegetables are tender.
  6. Add the spring greens and peas, bring to the boil again and simmer for five minutes.
  7. Make the gremolata: mix the parsley, lemon zest and garlic in a small bowl.
  8. Ladle the soup into 4 bowls, and add some gremolata and a squeeze of lemon juice to each.
  9. Serve immediately.