Green soup for Spring - vegan

Name: Green soup for Spring - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 bulb wet garlic, finely chopped; 3 sticks celery, chopped; 1 courgette, chopped; 2 leeks, chopped; Handful green beans, topped and tailed and chopped; 750 ml - 1l vegan or veggie stock; leaves from a few sprigs of thyme; Some chopped parsley - so you get about a tablespoonful; 80-100 g peas; Juice of 1/2 lemon; Handful spinach leaves, torn or chopped - rocket works well too; Handful wild garlic, torn or chopped - optional; Black pepper

Alessandra @alessa

💚💚💚
Full of spring goodness. Super easy to make more - and easy to add whatever vegetables you have. Adding some cooked pasta is also good.

Alessandra @alessa

💚💚💚
Full of spring goodness. Super easy to make more - and easy to add whatever vegetables you have. Adding some cooked pasta is also good.

Saved

Ingredients

2 servings

2 tbspolive oil
1bulb wet garlic, finely chopped
3 stickscelery, chopped
1courgette, chopped
2leeks, chopped
Handfulgreen beans, topped and tailed and chopped
750 ml- 1l vegan or veggie stock
leavesfrom a few sprigs of thyme
Some chopped parsley - so you get about a tablespoonful
80-100 gpeas
Juice of 1/2 lemon
Handfulspinach leaves, torn or chopped - rocket works well too
Handfulwild garlic, torn or chopped - optional
Black pepper

Saved

Steps

1

Heat the oil in a pan. Add the garlic and celery. Sauté for about 10 mins til softened and starting to go translucent.
2

Add the courgette, beans and leeks. Sauté for another 10 mins.
3

Add the herbs and the stock. Stir well and simmer for 5-10 mins.
4

Add the peas and the lemon juice. Simmer for another 5 mins.
5

Take the pan off the heat. Stir through the spinach and wild garlic so they wilt. Add a few grinds of pepper. Serve and enjoy 😋