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Comforting veggie soup

Recipe from: 11 June 2015
recipes, soup, winter

Ingredients 16
Time 00:20
  • 2
    olive oil
  • 1
    medium onion - roughly chopped
  • 2
    sticks of celery - roughly chopped
  • 1
    medium leek - properly washed and roughly chopped
  • 2
    cloves of garlic - chopped
  • 4
    medium potatoes - peeled and cut into roughly 2cm cubes
  • 1.5
    litres fresh chicken or vegetable stock - warmed
  • 10
    medium courgettes
  • 200
    baby spinach
  • sea salt
  • freshly ground black pepper
  • lemon juice to taste
  • fresh cream
  • chilli flakes
  • chopped fresh Italian parsley



Place a large soup pot onto the stove on medium heat.
Add the olive oil to the pot. Once hot, add the onion, celery and leek and cook until soft and golden - do not allow to brown.
Add the garlic and allow to cook for a few minutes - watch that it doesn't burn or this will cause a bitter flavour.
Add the chopped potatoes and allow to fry for a few minutes with the rest of the vegetables.
Add the hot stock to the pot, bring to the boil and then turn down the heat to a simmer.
Add the courgettes.

Cook for a further 20 minutes or until the potatoes are tender and cooked through.
Add the baby spinach to the pot and take the pot off the heat.
Use a stick blender or transfer the soup to a free standing blender and blend until smooth.
Season with salt, freshly ground black pepper and a squeeze of fresh lemon juice to taste.
Serve in preheated bowls with a dash of cream, sprinkling of chilli flakes and some fresh Italian parsley.

For some added texture, make your own croutons ahead of time by roughly chopping up a ciabatta into 3cm chunks. Place into a baking tray, toss with olive oil and some freshly chopped garlic and parsley. Pop into the oven on 150°C and bake until crispy throughout, golden and crunchy.

Yield: Serves 4 as a main meal and 6 as a starter.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.
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Read more on: winter  |  soup  |  recipes


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