Winter soup that feels like spring 

I’ve started making vast amounts of just one thing each weekend now that our freezer is fairly full. This week was green soup!


2 leeks, washed, chopped 

2 broccoli, washed, florets broken off

700g agria potatoes, scrubbed/peeled, chopped

8 cloves crushed garlic 

2 litres vegetable stock 

2 lemons, zest and juice 

Large bunch parsley, rinsed

1 cup walnuts, toasted in olive oil 

2 tins white beans e.g. butter beans, drained and rinsed


Fry leek in batches until it’s all soft and caramelised. Add garlic and lemon zest to the final batch nearly at the end.

Par-boil the potatoes until almost soft. 

Blitz walnuts and parsley in the food processor.

Drain potatoes, then put everything except parsley walnut pesto in a large pot and bring to the boil. Cook until broccoli is a bit soft. 

Blitz it all in food processor or with a stick blender until it’s semi-smooth, but still has some nice little chunks of broccoli and leek.

Serve with a swirl of the parsley walnut pesto, or blue cheese, or yoghurt. Mix remaining parsley walnut pesto through before freezing.


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