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    Spring Vegetable Soup

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    Spring Vegetable Soup

    This chunky soup makes a lunch-time meal that's packed with vitamins and fibre. Serve with grated Cheddar and French bread.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 25g butter
    • 1 large leek, washed and finely chopped
    • 1 clove garlic, crushed
    • 2 courgettes, diced
    • 2 sticks celery, chopped
    • 1.5 litres hot vegetable stock, from 2-3 stock cubes
    • 225g Savoy cabbage
    • 150g frozen peas
    • ½ pack flat-leaf parsley, roughly chopped
    • 40g grated mature Cheddar (optional)
    • 1 white baguette, cut into 4
    • Freshly ground black pepper


    1. Melt the butter in a large saucepan. Add the leek and cook over a moderate heat, stirring regularly, for 5-6 minutes until soft but not brown. Add the garlic, courgettes and celery, and continue cooking gently for a further 5 minutes, stirring occasionally.
    2. Pour in the hot stock, cover and simmer for 15 minutes. Meanwhile, remove any thick stems from the cabbage and finely shred the leaves. After 15 minutes, add the cabbage and peas to the pan and continue to simmer for a further 10 minutes until the vegetables are tender.
    3. Stir in the parsley, season with pepper and spoon into warmed bowls. Serve with a little grated Cheddar, if using, and pieces of crusty baguette.

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    To give the soup an extra bite, you can add ½ red chilli, deseeded and finely chopped, when frying the leeks.


    Average user rating

    4 stars