Spring Greens Soup

With Spring officially here, even if the weather is suggesting we are back in winter at the moment its a good time to think about what to do with all those Spring greens from the allotment. Spring Greens Soup is delicious and simple.

1 tablespoon olive oil
6 spring onions chopped finely
3 sticks celery, chopped
salt and freshly ground black pepper
250g courgettes, cut intochunks
300g potato, cut into cubes
1 lemon, juice and zest only
1.5 litres good quality vegetable stock
1 Little Gem lettuce, sliced
100g broad beans
handful baby spinach
2 free-range eggs

Heat the oil in a large pan and then add the onion and also the celery and fry them until the veggies have softened but not started to brown. Next add the chopped courgettes, potatoes and the lemon zest and fry everything for roughly 2 to 3 minutes.

Now slowly add the vegetable stock and bring to the boil. As always it is worth using a good stock. Then add the lettuce and broad beans and simmer for another 25 minutes,  until the potatoes are completely cooked. Don't let it boil as this can spoil the flavours.

Add the baby spinach leaves and cook for one minute. In a separate bowl beat the eggs and lemon juice together, then add to the simmering soup, stirring constantly.

Cook for one minute, then ladle the soup into a bowl. Garnish to your choice and add salt and pepper to taste. Eat and Enjoy!


1 comment:

  1. A juicy roast with all the trimmings, roasted veg and delicate stuffings. Aromatic tagine and fragrant pad thai, comfort food like shepherds pie. Food for thought and inspiration that turns every meal into a special occasion....


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