Spring Green Soup

A vibrant vegetarian soup featuring spring onions, courgettes, potatoes, spinach, and broad beans thickened with whisked eggs and lemon.

Vegetarian Healthy Soup Spring Low Calorie

Estimated Nutrition

Calories

209.1

kcal / serving

836.4 kcal total

Carbs

21.1g

per serving

84.2 g total

Fat

9.7g

per serving

38.6 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Pecorino Cheese

grated, for garnish

Fruits

piece

Lemon

juice and zest only

LegumesPulses

100

Broad Bean

shelled weight

Liquids

1.5

Vegetable Stock

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Spring Onion

finely chopped

stick

Celery

chopped

250

Courgette

cut into bite-sized chunks

300

Potato

cut into cubes

piece

Little Gem Lettuce

sliced

handful

Baby Spinach

leaves

handful

Watercress

for garnish

Method

Pour in stock, bring to a boil, add lettuce and beans, and simmer 25 minutes.

Whisk eggs and lemon juice together and stir constantly into the simmering soup.

Add courgette, potatoes, and lemon zest then fry for 2 to 3 minutes.

Cook for one additional minute before ladling into bowls.

Garnish with watercress and grated pecorino cheese before serving.

Heat oil in a large pan and fry onion and celery until softened.

Add spinach leaves and cook for one minute.