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SPRING VEGETABLE SOUP WITH MINT & DILL

SERVES 4

2tbsp olive oil

2 small leeks, trimmed and sliced

1 fennel bulb, core removed, roughly chopped

2 celery sticks, roughly chopped

3 garlic cloves, grated

or finely chopped

1 large floury potato, peeled and cubed

1ltr (1¾pt) vegetable stock A bunch of asparagus, woody ends removed, roughly chopped

200g (7oz) frozen peas Alargebunchoffresh flat-leaf parsley, roughly chopped

Salt and freshly ground black pepper

1 red chilli, deseeded and finely chopped

A handful of sugar snap peas, sliced

A handful of chopped fresh mint and dill, to garnish

■ Crusty bread, to serve

Heat 1½tbsp of the oil in a large pan. Add the leeks, fennel, celery and garlic and cook for 5 minutes, or until softened. Add the potato, stir, then pour in the vegetable stock. Cover and simmer for 15 minutes, or until the potato is just tender. Add the asparagus and peas and cook for 5 minutes, then stir in the parsley and season with salt and freshly ground black pepper. Transfer to a blender (or use a hand blender) and blitz the soup to your desired consistency.

Meanwhile, heat the remaining oil in a pan, add the chilli and sugar snaps, and sauté for 1-2 minutes, until softened. Ladle the soup into bowls and top with the sugar snaps. Finish with mint and dill and a drizzle of chilli oil from the pan.

Serve with crusty bread.

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2022-05-21T07:00:00.0000000Z

2022-05-21T07:00:00.0000000Z

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