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Zingy new potato soup

This zingy new potato soup is healthy, hearty and perfect against spring colds or to strengthen your immune system. You can make it with chicken stock or vegetables stock -  do try to use organic versions! For maximum benefit the vegetables should be organic too.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g new potatoes
  • 2 carrots
  • 100 g green beans
  • 1 inch ginger peeled
  • 500 ml vegetable or chicken stock
  • 2 cloves of garlic
  • Lemon juice or apple cider vinegar
  • 1 small head of broccoli
  • 4 spring onions
  • Chili sliced (optional)
  • Chopped parsley to serve

Method
 

  1. Cut the potatoes and carrots into bite-sized chunks, then put them in a pan. Add one (whole) garlic clove, the ginger (whole) and the bay leaf.
  2. Pour over the stock and bring to the boil. Cook for 5 minutes, then add the broccoli, torn into pieces and cook for another 5 minutes.
  3. Add the green beans and cook for 3 minutes.
  4. Meanwhile, slice the spring onions and mince the other garlic clove.
  5. Turn off the heat. Remove the ginger piece and bay leaf, then stir in the minced garlic, lemon juice and spring onions. Rest for a minute or two, then serve with chopped parsley and sliced chilli if used.