Spring Vegetable Soup

We love spring and all the new season herbs and produce that comes along with it!

olive oil, for frying

3 small spring onions, thinly sliced including greens

3 baby leeks, stalks thinly sliced 

4 garlic cloves, thinly slice

2 celery stalks, thinly slice

6 sprigs of fresh thyme, finely chopped

1 tablespoon fresh italian parsley leaves and stems, finely chopped

4 cups vegetable stock (or any stock/broth), add more if need be so that the vegetables are fully covered 

1 x 400g tin white beans (we used butter beans)

2 small courgettes, cut into 1cm slices

1 cup snow peas, remove stalk (or use frozen peas)

2-3 baby carrots, shaved into ribbons

2 cups tasty stems broccoli, stalks cut into pieces

2 cups of leafy greens (mix it up or choose 1 - kale, swiss chard, watercress, spinach, tasty stem leaves, young cabbage leaves), finely chopped

Heat a small amount of olive oil in a large saucepan over medium heat. Add the spring onions, leeks, garlic, celery, thyme and season with salt. Cook for 3-5 minutes until softened, stirring frequently.

Add the stock and beans (including liquid) and bring to a boil. Then simmer for 15 minutes uncovered, stirring a few times.

Add the courgettes, peas, carrots, tasty stems broccoli and leafy greens. Cook for a further 2-3 minutes until softened but still tender.

Take off the heat and let it sit for a further 5 mintues so that the flavours can develop.

Serve into bowls and keep the leftovers in the fridge for up to 3 days. The flavour improves after a day in the fridge so it is perfect for making ahead of time!

 

Serves 4-6 

 

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