Spring vegetable soup recipe
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 medium potatoes, peeled and cut into cubes
- 1 litre (1¾ pints) of chicken or vegetable stock
- 1 x 200g pack Tenderstem broccoli
- 150g frozen peas
- 100g (3½oz) spinach
- 30g fresh mint leaves, finely chopped
- 50g (2oz) spring onions, sliced
- 40g (1½oz) Parmesan cheese, finely grated
Each serving contains
- Energy
- 865kJ 207.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 2.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 17.1gProtein 10.7gFibre 5.5g
Method
- Heat the oil in a pan over a medium heat, add the chopped onion and cook gently until softened - about 5mins. Add the potatoes and cook for a further 1min.
- Pour in the stock and bring to the boil. Reduce the heat and simmer for 5mins until the potato is cooked through.
- Meanwhile, trim any tough ends off of the broccoli and slice each stem in half lengthways, then add to the pan with the peas and cook for a further 2mins.
- Remove the soup from the heat, add the spinach and mint, then ladle into 4 soup bowls.
- Scatter over the sliced spring onions and Parmesan, and add a sprinkling of freshly ground black pepper. Serve with crusty bread and a drizzle of extra virgin olive oil, if desired.
- See more soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
