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POTAGE VERT

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

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) *

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.