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Garden Greens soup

So simple to prepare and amazingly nutritious, the soup is a freezer essential. These green veggies are all harvested in summer and can even be grown in your own garden - for extra sustainability points! Serve with a sprinkle of chili and good quality sourdough.

Serves 6


1 tbsp olive oil

1 white onion

2 leeks

400g broccoli

1.5 litres vegetable stock

1 tin butter beans, drained

200g peas (frozen or fresh)

150g spinach


  1. Heat the oil in a large saucepan on a low heat. Finely chop the onion and slice the leeks. Add both to the pan and cook on a low heat for 8-10 minutes, until just starting to turn golden.

  2. Cut the broccoli into pieces and add to the pan along with the stock and butter beans. Simmer gently for 10 minutes.

  3. Add the peas and spinach and cook for a further 5-10 minutes, until the mixture is boiling and the veg is well cooked.

  4. Use a hand held blender or food processor to blend the soup very well until smooth. Season to taste with salt and pepper.


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