Chunky spring soup


2 courgettes

2 leeks

1 tbsp essential Waitrose olive oil

1 litre vegetable stock

100g spring greens, shredded

400g can essential Waitrose butter beans, drained

Zest of ½ lemon

1 tbsp chopped flat-leaf parsley


  1. Cube 2 courgettes and slice 2 leeks, then cook in a large pan over a medium heat with 1 tbsp essential Waitrose olive oil for 5–6 minutes, until slightly softened.
  2. Add 1 litre vegetable stock with 100g spring greens, shredded, and a 400g can essential Waitrose butter beans that have been drained and rinsed. Simmer for 15 minutes.
  3. Grate in the zest of ½ lemon and scatter with 1 tbsp chopped flat-leaf parsley. Serve with crusty bread.
Chunky spring soup
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 472.792kJ
Fat 4.7g
Saturated Fat 0.7g
Carbohydrate 11.7g
Sugars 3.8g
Salt 1.5g

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Fri Mar 25 10:10:01 GMT 2011.