Italian Spring Green Soup
Prep: 10 mins
Cook: 20 mins
This refreshing broth will put a spring in your step and a taste of springtime in your soup bowl. It’s packed with seasonal organic veg, like courgette and baby spinach leaves, and it's scented with a fresh zing of mint and a tingly pinch of nutmeg.
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Ingredients you'll need
- 1 onion
- 1 courgette
- 100g baby leaf spinach
- 1 large potato
- A handful of mint, leaves only
- 1 vegetable stock cube
- ½ nutmeg
From your kitchen
- 1 tbsp olive oil
- 700ml boiling water
- Sea salt
- Freshly ground pepper
Step by step this way
- 1.
Peel and chop the onion. Trim and chop the courgette into small cubes. Peel and chop the potato into small cubes.
- 2.
Heat a pan for 1 min. When warm, drizzle in 1 tbsp olive oil. Add in the onion and courgette. Fry for 5 mins till the onion is soft and the courgette is golden. Stir now and then.
- 3.
Add the potato and stir. Crumble in the stock cube and pour over 700ml boiling water. Bring to the boil and simmer for 15 mins.
- 4.
Roughly chop the spinach leaves, add them to the pan and stir to wilt. Grate in half the nutmeg. Add in the mint leaves.
- 5.
Ladle the soup into a blender and whizz till smooth, or use a hand-held blender to blitz it in the pan. Taste and season with salt and pepper. Serve in warm bowls.
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