I made this soup a couple of weeks back, when the first asparagus of the season arrived in my veg box delivery.
Despite being well into spring, I can’t seem to move away from making soup. Soup is one of my winter comfort foods. A warm, steaming bowl of vegetable soup on a cold day makes everything ok.
Soup has its place in summer too. Cold and Spanish inspired, it brings down the heat of summer and is a refreshing, savoury alternative to cold drinks (I’m not a cold drink fan at any time of the year. I know. I’m weird.)
The bonus too, is that one pot recipes make cooking in the evening after a long day at work more appealing and much more likely to happen. Much less washing up.
This recipe bridges the gap between the comfort winter soups and the cold, savoury summer refreshers. It’s cooked, but it’s light. It’s completely adaptable. Use whatever greens you have in your fridge. You can leave out the cream to create a lovely light vegetable broth or use a plant based cream to make it vegan. The mustard provides a little kick and also gives the soup depth, but you can leave it out too.
1 clove garlic, finely chopped
1 leek, finely chopped
1 courgette, diced
1 small head of spring greens, shredded
1 litre of vegetable stock
50 ml cream
1 tsp mustard
1tbsp olive oil
In a pot, add the olive oil, garlic, leek and courgette. Cook on a low heat for about ten minutes until the leek is soft. Don’t allow the courgettes to colour.
Add the vegetable stock, the rest of the vegetables and simmer for about 5 minutes until the vegetables are tender.
Stir in the cream and mustard and heat through.
Serve with a drizzle of olive oil.