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Primavera Soup

Posted on February 14, 2015 in Recipes

This soup makes me think of warmer months and lighter evenings. It’s a doddle to make anytime of year but the clear broth and spring vegetables can help lift your soul on a grumpy winter’s day.

I make this in big batches to then freeze portions, so for 6 large servings you’ll need:

Olive oil

3 leeks, sliced finely

2litres vegetable stock

750g pea, broad bean and French bean frozen mix

200g shredded ham hock

Large bunch of fresh mint, chopped

Start by sautéing the leeks in some olive oil for about 10 minutes or until they are softened. Be careful as you don’t want to brown them so have a nice gentle heat and take your time.

Add the vegetable stock and vegetable mix and bring to the boil.

Stir in your ham hock and fresh mint before simmering for a further 2 minutes.

This soup really is the sum of its parts with no one ingredient taking centre stage. Of course you could tweak the ratios depending on your mood and what’s available to make a more traditional pea and ham soup.