Spring Soup Recipe
A seasonal delight, our easy spring vegetable soup is packed with fresh flavours, making it a quick, simple and healthy meal perfect for dinner or a light weekend lunch.
Prep Time: 25 minutes
Serves: 4 people
Ingredients
- 1 litre hot vegetable or chicken stock
- 1 small onion, finely chopped
- 100g Chantenay or baby carrots, halved lengthways
- 1 stick celery, finely sliced
- 4 baby leeks, chopped
- 2 garlic cloves, finely sliced
- 250g baby new potatoes, quartered
- 100g fresh or frozen peas
- A large handful of kale or spring greens
- 12 mint leaves
- Optional toppings
:
Parmesan (grated)
Toasted pine nuts
Pesto
Method
STEP 1
Bring the stock to a boil in a large pan. Add the onion, carrots, celery, leeks and garlic. Return to a boil, then add the potatoes. Simmer for 12 - 15 mins, until just tender.
STEP 2
Add the peas, then place the kale or spring greens on top, so it's just below the level of the stock. Simmer for another 5 mins.
STEP 3
Spoon into warm bowls and garnish with the mint, roughly chopped. Additional toppings optional.
How to make your own chicken stock
STEP 1
Place the carcass from a roast chicken in a large pot, along with a halved white onion, a few celery sticks and a large chopped carrot. Cover almost completely with cold water, season with salt and add about 5 uncrushed peppercorns.
STEP 2
Bring to a boil, then simmer on low for at least 3 hours. Strain the liquid through a fine sieve and let cool to room temperature. Chill in the fridge overnight - this step is essential!
STEP 3
The next day, the stock will have set into a jelly with a layer of fat on top. Scoop away and discard the fat. Your jelly-like stock is now ready for your soup.
