Spring Greens Broth with Lemon & Garlic

1. Peel and finely chop the onion. Trim the dry ends off the fennel and pluck off any feathery fronds for later. Finely chop the fennel. Warm a pan for 1 min, then add 1 tbsp oil and the chopped veg. Season with salt and pepper. Pop a lid on the pan, keep the heat low and sweat for 8-10 mins till the veg soften a little.

2. While the veg sweat, peel and grate or crush the garlic. Separate the spring green leaves. Slice out the thick cores and slice the leaves into thin ribbons. Crumble the stock cube into a heatproof jug. Boil your kettle, then pour 1 ltr hot water into the jug. Stir to dissolve the stock cube.

3. Stir the garlic into the veg. Cook and stir for 1 min. Pour in the hot stock. Pop the lid back on, turn up the heat and bring the soup to the boil. Simmer for 8-10 mins to soften the veg. Add the spring greens to the pan. Simmer, without the lid on, for 5 mins to just cook the greens.

4. Finely grate the zest from the lemon. Add a squeeze of lemon juice to the pan. Taste. Add more salt, pepper or lemon juice, if you think it needs it. Ladle the broth into warm bowls, top with the lemon zest and fennel fronds, and serve.