Spring vegetable soup
Photo by Tamara West
This spring vegetable recipe is a simple broth with a healthy dose of super veges.
- Heat 3-5 cups chicken stock with small handfuls each of chopped spinach, kale, spring onions, garlic stems (or bolt), sugar snaps, asparagus, fresh peas, and lots of leafy fresh herbs.
- Simmer to soften the veges. Season with salt and freshly ground black pepper, and serve with a squeeze of lemon juice.
Check out Warren's other soup recipes