Super Spring Veggie Soup
Ingredients
Ingredients for the soup
Olive oil
1 bunch spring onions
1 bulb fennel
2 cloves garlic
1 litre veg stock (or chicken stock)
1 tin Cannellini beans, rinsed and drained
Bundle of asparagus
2 handfuls of frozen peas
2 handfuls spinach
Fresh mint
To top you can use toasted pumpkin seeds (with tamari, sprinkle of chilli seeds and sprinkle of paprika), parmesan shavings or crispy fried pancetta .
Method
Soup is bubbling!
Finely slice the spring onions and place in a pan with some olive oil
Halve and finely slice the fennel bulb and add to the pan
Cook gently over a medium/low heat for about 5 minutes until the onion and fennel start to soften
Crush the garlic and add the pan, cook for 1 minute
Pour in the stock, beans, chopped asparagus stalks (reserve the tips) and frozen peas and bring to the boil
Stir in the chopped spinach until it wilts
Stir in the finely chopped mint (or you could use parsley)
Serve with your choice of topping and some bread if you like – sourdough is ideal
This is filling and delicious and is ready in about 10-15 minutes, depending on how fast you can chop!
