Chef Steve Durham's Spring Vegetable Soup
6th May 2011
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Spring Vegetable Soup
Serves 4

50g onion, chopped
200g courgettes, chopped
1 bag watercress
1 bag pea shoots
500mls vegetable stock
20g plat leaf parsley
Salt and pepper to taste

Fry onion and courgette until softened but not coloured – 5 minutes
Add boiling stock and bring pan to the boil
Mix in the watercress, parsley and peat shoots and simmer for 3 minutes
Blend in processor until smooth

Spring vegetables range from 'Achoccha' to 'Watercress'. Which spring veg are you looking forward to?

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