Spring Vegetable Soup

Prep. 15 min

Total 35 min

4 portions

Ingredients

• fresh parsley

  25 g

• unsalted butterdiced

  25 g

• leekscut in pieces (3 cm)

  125 g

• garlic clove

  1

• courgettescut in pieces (3 cm)

  300 g

• celery stalks cut in pieces (3 cm)

  150 g

• vegetable stock

  900 g

• savoy cabbage stalk removed and leaves finely sliced (5 mm)

  250 g

• frozen green peas

  150 g

• fine sea salt

  ½ tsp

• ground black pepper

  ¼ tsp

Nutrition per 1 portion

Calories 131 kcal / 548 kJ

Protein 5.9 g

Fat 7.3 g

Carbohydrates 10.5 g