Simple spring soup

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(1)
Soups
4 peopleServes
4
Prep   15 min
Cook   15 min
  • Garlic, 2 clove(s), thinly sliced
  • Fennel, 2 bulb(s), baby, trimmed, cored and finely chopped
  • Zucchini, 2 medium, peeled into long thin ribbons
  • Broccolini, 1 bunch(es), trimmed and thinly sliced
  • Vegetable liquid stock, low sodium, 1 litre(s)
  • Frozen peas, 120 g
  • Asparagus, 1 bunch(es), trimmed and thinly sliced
  • Spring onion, 2 medium onion(s), white and green parts thinly sliced
  • Basil, 1 cup(s)

Method

Combine the garlic, fennel, zucchini, broccolini and stock in a large saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.

Add the peas, asparagus and spring onion and cook, stirring, for 2 minutes. Season with freshly ground black pepper.

Divide the soup among bowls, top with basil leaves and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables4
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences0
Calories112
Protein7.1 g
Total fat1.1 g
- Saturated fat0.3 g
Total carbohydrates14.8 g
- Total sugars11.9 g
Fibre7.5 g
Sodium150 mg
Looking for healthy, comforting meals this winter?

Looking for healthy, comforting meals this winter?

Get a free 3-part winter recipe series

Get the recipes