Primavera spring green soup
This vibrant soup is the perfect springtime celebration, packed with seasonal veg.
By Anna Haugh
From Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 2 spring onions, white and green parts separated and chopped
- 100g/3½oz sprouting broccoli, chopped
- 300g/10½oz frozen peas
- 50g/1¾oz fresh broad beans
- 30g/1oz wild garlic
- 400ml/14fl oz vegetable stock
- 50ml/2fl oz plant-based cream
To serve
Method
Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth.
Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes.
Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil.
Recipe Tips
To take this soup to the next level, serve in large, hollowed out bread rolls.
