Spring Vegetable Soup

Super Spring Veggie Soup

Super Spring Veggie Soup


Ingredients for the soup

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 .


Soup is bubbling!

Soup is bubbling!

  1. Finely slice the spring onions and place in a pan with some olive oil

  2. Halve and finely slice the fennel bulb and add to the pan

  3. Cook gently over a medium/low heat for about 5 minutes until the onion and fennel start to soften

  4. Crush the garlic and add the pan, cook for 1 minute

  5. Pour in the stock, beans, chopped asparagus stalks (reserve the tips) and frozen peas and bring to the boil

  6. Stir in the chopped spinach until it wilts

  7. 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!