Springtime Soup

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Serves 6

Ingredients

2 litres Vegetable Stock (see recipe below)

12 fresh peas in pods – shelled

$10 green beans – sliced

4 purple or green asparagus spears – chopped into even pieces

1 stick of celery- finely sliced

½ zucchini – julienned

2 iceberg lettuce leaves – torn into pieces

1 baby spinach leaves

$1 fresh parsley coarsely chopped

2 spring onions – finely sliced

extra virgin olive oil for drizzling

Easy Vegetable Stock

2 ½ litres water

2 tsp sea salt

$4 button mushrooms

¼ zucchini

3 silverbeet or swiss chard leaves and stalks

$2 sticks of celery (include some leaves)

½ carrot

2 spring onions

$1 dried shitake mushroom

¼ tsp cracked pepper

½ tsp ground coriander

Directions

To prepare ‘Easy Vegetable Stock, simply chop vegetables and place with water and seasoning into a heavy based saucepan.

Bring to the boil and reduce to a simmer for 30 to 45 minutes.

Strain off liquid and set aside your stock until ready to use.

Place vegetable stock in a heavy based saucepan on high heat.

Prepare vegetables as outlined. It is great to have a mix of different textures and sizes of veggies in the soup so feel free to mix it up!

Once stock is boiling, add the celery, asparagus, beans, peas and zucchini. Cook until tender but not overcooked (2-3 minutes). You want them to still retain their color and have some firmness.

Stir in the lettuce leaves, baby spinach and parsley and remove from heat.

Ladle into bowls and garnish with some sliced spring onion. Drizzle with extra virgin olive oil and serve.

Some ideas for veggie stock ingredients