Spring vegetable soup - delicious. magazine

Name: Spring vegetable soup - delicious. magazine
Total time: 20 min
Ingredients: 2 tbsp extra-virgin olive oil, plus extra to serve; 2 small fennel bulbs, diced into 1cm cubes; 4 new potatoes, cut into 1cm cubes; 1 litre well flavoured vegetable stock (check it’s vegan and gluten free, if it needs to be); 2 large handfuls podded fresh young broad beans (see swaps); 2-3 handfuls podded fresh peas (see swaps); 1 small lettuce (little gem works well); Handful mixed fresh herbs, such as mint, lovage (see swaps), parsley, basil, fennel tops, chives; 1 small courgette, cut into 1cm cubes; Handful sugar snap peas; 6 spring onions, thinly sliced; Squeeze of lemon juice; Broad bean or pea tops, or pea and chive flowers, to garnish (optional)

www.deliciousmagazine.co.uk

This spring vegetable soup honours the season's bounty: asparagus, broad beans, fennel and courgette. The perfect start to an Easter feast.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

2 tbsp extra-virgin olive oil, plus extra to serve
2 small fennel bulbs, diced into 1cm cubes
4 new potatoes, cut into 1cm cubes
1 litre well flavoured vegetable stock (check it’s vegan and gluten free, if it needs to be)
2 large handfuls podded fresh young broad beans (see swaps)
2-3 handfuls podded fresh peas (see swaps)
1 small lettuce (little gem works well)
Handful mixed fresh herbs, such as mint, lovage (see swaps), parsley, basil, fennel tops, chives
1 small courgette, cut into 1cm cubes
Handful sugar snap peas
6 spring onions, thinly sliced
Squeeze of lemon juice
Broad bean or pea tops, or pea and chive flowers, to garnish (optional)