Spring Vegetable Soup

There are many soup recipes in the world but whenever I am searching through my cook books for a good one that uses the ingredients I have available, it is usually Gwyneth Paltrow that has the answer for me. This soup is what I like to think of as a kitchen sink soup, i.e. shove whatever you have left in the fridge at the end of the week in it kind of a soup. This soup was so refreshing and far tastier than I had visions of it being whilst I was stirring it. The idea of adding a spoonful of pesto to it was a stroke of genius, thanks Gwyneth. I’ll definitely be making versions of this soup again and again and again. Substitute whatever vegetables you have available, that’s the beauty of soup.

Spring soup

Ingredients: (To serve 2 but will easily scale up)

  • 1 tbsp of extra virgin olive oil
  • 1 leek, rinsed and chopped
  • 2 garlic cloves, finely chopped
  • Course sea salt
  • 500 ml of vegetable stock (I used a trusty stock pot out the cupboard, sometimes you just have to cheat)
  • 1 carrot, peeled and thinly sliced
  • Left over roast chicken (optional)
  • 1 medium courgette, sliced
  • A handful of chard, roughly sliced
  • 1 stick of celery, sliced
  • 1 heaped spoonful of pesto

Method:

  1. Heat the oil in a sauce pan on a medium heat and then add the garlic, leeks, carrots, celery and a generous pinch of salt. Cook until softened, ~ 5-10 minutes.
  2. Add the stock and bring it to a boil (turn up the heat), and then let it simmer for ten minutes.
  3. Add the courgette, chard and chicken (if using) and cook for a couple of minutes.
  4. Turn off the heat and stir in the pesto.
  5. Serve and enjoy.
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4 thoughts on “Spring Vegetable Soup

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