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Spring harvest soup


Serves: 4
timePrep time: 15 mins
timeTotal time:
Spring harvest soup
Recipe photograph by Martin Poole
Packed with cannellini beans and oodles of spring gems, this vibrant soup is full of zingy freshness

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
350Kcal
Fat
15gr
Saturates
5gr
Carbs
29gr
Sugars
6gr
Fibre
17gr
Protein
16gr
Salt
1.9gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 30g butter
  • 1 tbsp olive oil
  • 2 leeks (about 350g), sliced
  • 2 garlic cloves, sliced
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 800ml vegetable stock*, made with 2 stock pots or cubes
  • 200g spring greens, shredded
  • 80g watercress
  • 100g baby leaf spinach
  • handful of fresh basil
  • juice of 1 lemon (zest before squeezing, for the topping)
For the topping
  • 1 tbsp olive oil
  • 4 spring onions, trimmed and cut lengthways
  • 100g asparagus tips, cut lengthways
  • 100g fresh peas
  • extra-virgin olive oil, to drizzle
  • fresh basil leaves
  • zest of 1 lemon
  • Parmesan* shavings, optional

Step by step

  1. Heat the butter and olive oil in a large stock pot or saucepan. Sauté the leeks for 8-10 minutes, until soft but not coloured. Add the garlic and cook for a further minute. Add the beans and stock and bring to a simmer. Simmer for 15 minutes, then add the spring greens. Continue to simmer for a further 5 minutes.
  2. Remove from the heat; add the watercress, spinach, basil and lemon juice. Blend with a stick blender until smooth, and season to taste. Keep warm.
  3. For the topping, heat the oil in a frying pan and fry the veg all together for 4-5 minutes, until just tender. Divide the soup between four bowls and top with the vegetables. Add a drizzle of extra-virgin olive oil and garnish with fresh basil, the lemon zest and Parmesan shavings, if using.

    *Use gluten-free stock and vegetarian cheese, as required.

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