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POTAGE VERT

by | Jul 23, 2020 | Recipes | 0 comments

POTAGE VERT – GREEN VEGETABLE SOUP (V) (VN)*


Nutritional values per serving:

calories 206, protein 10.3g, fat 9.8g (saturated 1.5g), carbs 17.3g (sugar 9g), sodium 113mg – (excludes pesto)

(VN)* substitute: use vegan pesto sauce


INGREDIENTS

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium leek, sliced
  • 2 cloves garlic, sliced
  • 600ml good quality vegetable stock
  • 1 medium courgette, diced (alternatively 4 spears asparagus)
  • 1 small broccoli, cut into florets & stem diced
  • 80g fresh or frozen peas
  • large handful spinach leaves, roughly chopped
  • small handful (25g) fresh basil (including stems), reserve a few leaves for garnish
  • small handful (25g) fresh flat leaf parsley
  • salt and freshly ground black pepper
  • 2 tbsp pesto sauce (optional) *

METHOD

  • Warm the olive oil in a large saucepan on medium heat. Add the onion, leek and garlic and sauté for a few minutes until the onion and leek have softened.
  • Add the vegetables stock and bring to the boil. Add the courgette, broccoli and peas and bring back to the boil. Reduce to a simmer and cook the vegetables for 5 to 6 minutes, or until the broccoli is just tender. Add the spinach, basil and parsley and cook for another minute.
  • Remove from the heat and allow to cool for a few minutes. Transfer to a blender and blitz the soup until smooth. If a thinner consistency is desired add a little extra vegetable stock.
  • Return the soup to the saucepan and re-heat.
  • Garnish with basil leaves and (optional) a dollop of pesto and serve.
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Paul WallaceABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes


For other ideas also try BBC good food

 

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