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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For other ideas also try BBC good food
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