Discover the best UK seasonal produce for the month of March and try out our signature Spring Greens and Grains soup recipe yourself at home.
Spring Greens & Grains Soup
Ingredients (serves 5):
1 litre Water
7g Bouillon paste
1 x white onion (diced)
100g Carrots (diced)
100g Celery (chopped)
100g Butternut squash (diced)
100g Parsnip
50g Red or white quinoa
1.5g Kombu seaweed
2g Rosemary, fresh
2g Thyme, fresh
5g Parsley
5g Mint fresh
3g Pepper, black
13g Lemons, whole, without pips
10g Garlic puree
50g Edamame beans, frozen
50g Peas, frozen, raw
75g Cavolo nero or spring greens
Pinch of sea salt
50g Puy lentils
2x Bay leaf
10g Pomace oil
15g Olive oil
Directions:
1. Bring the 1 litre of water to a boil
2. Blanch the below vegetables, putting into the boiling water for 4 seconds before removing and transferring straight into a 1 litre bowl of ice cold water and setting to one side
⁃ Cavalo nero or spring greens
⁃ Garden peas
⁃ Edamame beans
⁃ Mint (whole)
⁃ Parsley (whole leaves)
3. Chop the parsley and mint once they have cooled down
4. Keep the boiling water as this will provide some flavours for the soup
5. Slowly fry the onions and celery in the olive oil for 5 minutes on low heat until they becomes translucent
6. Add the parsnips butternut squash, carrot, garlic, rosemary and thyme and fry on a low heat for a further 2 minutes
7. Add the 1 litre of hot water that you have leftover from the blanching
8. Add the vegetable bouillon, spices, quinoa, lentils and kombu and simmer for another 30 minutes.
9. Add the juice of the lemon, zest and season upon finishing
10. Add extra virgin olive oil for serving
Nutritional information:
Per 300g serving:
Kcal: 170 | 9%
Fat: 5.3g | 5.3%
Sat fat: 0.8g | 4%
Carbohydrates: 20g | 8%
Sugar: 6g | 6%
Fibre: 7.7g | 31%
Protein: 7.2g | 14%
Salt: 1g
