So spring has arrived, but that doesn’t mean you don’t need a nice bowl of soup and this one celebrates lots of beautiful spring vegetables.
This past week we have had beautiful weather. It reminds me of the week before we got married this time last year. It was so sunny and warm and I remember thinking, there is no way this will last until the Sunday. But it did! While it was cold we had glorious blue skies and to be honest I was so happy I didn’t even feel the temperature. It meant we were able to get absolutely amazing pictures like this:
Anyway, back to the soup.
The flavours in this soup are very simple and leave the flavours of the vegetables to shine through but there are two things that make this soup extra special. First, and this is optional, adding a Parmesan rind to the soup while it is cooking. This is a little trick I have been doing for years with my minestrone soup. You don’t necessarily taste the Parmesan but you do get a delicious savoury, saltiness from the rind. This is totally optional but definitely worth it. If you can, leave it in there for longer to allow the flavours to develop.
Secondly, the delicious lemon and parsley oil. This is really what takes the soup from just a vegetable soup to something special. Again, the longer you can let the lemon and sit in there the more the flavours are picked up. The oil is delicious drizzled on a salad or just to dunk bread in.
I hope you enjoy this one!
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 2 large courgettes, chopped
- 4 spring onions, sliced
- 1 litre vegetable stock
- 2 large handfuls chopped spring greens (collard) or kale
- 200 grams frozen peas
- Rind of Parmesan (optional)
- Small handle of parsley
- Extra virgin olive oil
- First make the flavoured oil so the flavours have time to get to know each other. Using a vegetable peeler, peel some of the lemon skin and place in a bowl. Add some finely chopped parsley and extra virgin olive oil. Leave to sit.
- Heat the oil and butter in a large pot. Add the chopped courgette with a little salt and cook for 5-10 minutes until soft. Add the sliced spring onion and cook for 2 more minutes. Pour in the stock and bring to the boil before adding the kale and frozen peas, and Parmesan rind of using. Cook for 4-5 minutes or until the peas are cooked. Season to taste.
- Serve in big bowls and let guests drizzle the lemon, parsley on top. Remove the Parmesan rind before serving.