Spring green soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
Method
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Heat the oil in a large pan. Add the onion and celery and fry until softened but not coloured.
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Add the courgette, potatoes and lemon zest and fry for 2-3 minutes.
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Add the stock and bring to the boil. Add the Little Gem lettuce and broad beans and simmer for 25 minutes, or until the potatoes are completely cooked.
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Add the baby spinach leaves and cook for one minute.
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Beat the eggs and lemon juice together in a bowl, then add to the simmering soup, stirring constantly.
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Cook for one minute, then ladle the soup into a bowl.
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Garnish each bowl of soup with a little watercress and grated pecorino and serve.
Ingredients
- 1 tbsp olive oil
- 6 spring onions, finely chopped
- 3 sticks celery, chopped
- salt and freshly ground black pepper
- 250g/9oz courgettes, cut into bite-sized chunks
- 300g/10½oz potato, cut into cubes
- 1 lemon, juice and zest only
- 1.5 litres/2 pints 13fl oz vegetable stock
- 1 Little Gem lettuce, sliced
- 100g/3½oz broad beans (shelled weight)
- handful baby spinach
- 2 free-range eggs
To serve
- watercress
- pecorino cheese, grated
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