Spring vegetable soup

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Carrots

  Raw

  2 large or 144g

• Kale

  Raw

  250g

• Courgette

  Raw, with skin - Sainsbury's

  1 large or 500g

• Broccoli

  Raw

  250g

• Butter Beans

  Organic - Sainsbury's

  400g

• Water

  Plain, clean water

  1000g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Macaroni

  Dry, enriched

  200g

• Parsley

  Raw

  2 tbsp or 8g

• Basil

  Fresh

  4 leaf, whole or 2g

• Parmesan cheese

  Shredded

  30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. 1. In a large pan, add the olive oil and heat over medium heat. Once hot, add the onion and carrot and sweat for around 10 minutes with the lid on. Add the garlic then sweat for a further 5 minutes. Add the broccoli and courgette, a good pinch of salt and sweat for a further 10 minutes.
2. 2. Meanwhile, add 1 litre of water to a blender, along with a stock cube, a bunch of basil and parsley. Blend until all green then pour into the pan over the veggies.
3. 3. Bring to the boil, then reduce to a simmer. Add the beans and the kale and simmer for 10 minutes. Cook the pasta separately, according to package instructions. When ready to serve, add the pasta, a squeeze of lemon juice and lots of grated parm. Taste and adjust salt. Add lots of pepper and serve for some wholesome goodness.

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• Spring Minestrone
• Baked Cod with Spring Vegetables
• Thai Green Curry with Spring Vegetables
• Roasted Cod with Spring Vegetables and Mint
• Vietnamese-Style Spring Rolls
• Italian Vegetable Soup II https://www.fatsecret.com/recipes/italian-vegetable-soup-ii/Default.aspx