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?
Give me a call on 01400 260640 for more information on Pink Ketchup Catering and Consultancy
