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Spring vegetable soup recipe

144 ratings

See method

Serves 4
25 mins to prepare and 15 mins to cook
207 calories / serving
Freezable

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
865kj
207kcal 10%
Fat
11g 16%
Saturates
4g 18%
Sugars
4g 5%
Salt
2.6g 43%

of the reference intake
Carbohydrate 17.1g Protein 10.7g Fibre 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.

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.

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