- Light Spring Green Soup.jpg (24.97 KiB) Viewed 564 times
Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 4
If served as four portions provides 180 cals, 10g fat (of which 2g saturates), 6g sugar and 0.2g salt per portion.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 4 new potatoes, quartered
- 100g (3½oz) asparagus spears, quartered
- 100g (3½oz) mangetout, halved
- 100g (3½oz) spring cabbage, shredded
- 100g (3½oz) fresh peas
- 1 tbsp fresh parsley or 1 tsp dried
- Black pepper
- 1l (34fl oz) vegetable stock
- 2 - 3 tbsp of Parmesan (or other cheese), grated
Method
1. In a large saucepan, heat the oil and saute the onion for 5 minutes. Add the garlic and cook for another 2 minutes.
2. Stir in all the vegetables, herbs and then season with pepper.
3. Pour in the stock, bring to the boil and simmer for 15 minutes. Check potatoes are cooked and re-taste for seasoning.
4. Divide the soup between 4 dishes, sprinkle over Parmesan and serve with a grind of pepper.
¡SHARE TOPIC!