Zuppa di Vercolore | Abel & Cole
Zuppa di Vercolore
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Prep: 10 mins
Cook: 20 mins
Translated as ‘green soup’, the delicately flavoured broth is the perfect vehicle for a bowl full of spring vegetables.
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220 kcal
(per portion)
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 a nutmeg
From your kitchen
  • 1 tbsp olive oil
  • 700ml boiling water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    [Did you know?]: Spinach is particularly high in vitamin K, which is an important nutrient to ensure good bone health.

  • 2.

    Peel and chop the onion. Trim and chop the courgette into small cubes. Peel and chop the potato into small cubes.

  • 3.

    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.

  • 4.

    Add the potatoes and stir. Crumble in the stock cube and pour over 700ml boiling water. Bring to the boil and simmer for 15 mins.

  • 5.

    Roughly chop the spinach. Add to the pan. Stir to wilt it. Grate in half the nutmeg. Add in the mint leaves. Ladle into a blender and blend the soup till smooth, or use a hand-held blender in the pan. Taste and season with salt and pepper. Serve in warm bowls.

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