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!
Click here to order a box of fresh veges straight from our farm to your door!