Spring Vegetable Soup

Recipe by Chickee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    leek, white section finely sliced
  • 1
    carrot, diced
  • 1
    stalk celery, diced
  • 1
    large potato, peeled and diced
  • 1
    (440 g) can tomatoes
  • 1 14
    liters vegetable stock
  • 200
    g green beans (frozen or fresh)
  • salt and pepper
  • 2
    tablespoons flat leaf parsley, chopped
  • 30
    g baby spinach leaves, shredded finely (large handful)
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DIRECTIONS

  • Heat oil in a large saucepan and cook leek about 3 minutes until softened.
  • Add the carrot and celery, cook 5 minutes.
  • Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
  • Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
  • Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.
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