2 x Large onions
2 x Packs of chopped and washed baby leeks (Nurtured In Norfolk)
100g x Unsalted butter
300g x Spring onions
700ml x 9 Meals from Anarchy organic stock fluid
300g x Fresh garden peas
300g x Steamed, cooled and squeeze drained spinach
1 x Punner of Nasturtium (Nurtured In Norfolk)
2 x Packs of baby courgettes (Nurtured In Norfolk)
1 x Handful of chopped mint
1 x Handful of chopped basil
1 x Handful of chopped parsley
Garlic chive (Nurtured In Norfolk)
Baked ciabatta crumb
Sweat your onions and leeks in the butter in a pan until just translucent but so that the leeks do not use their colour. Then add the stock fluid and bring to the boil. Add your spring onions, peas, spinach, nasturtium, baby courgettes, mint, basil and parsley. Let this simmer until the veg is just soft but this will not take long. You want the soup to be done quickly to retain its colourful vibrancy and super fresh taste.
Put it into your thermos and blend it on speed 10 for 5 minutes. While this is going on, get your garnish ready.
Season to taste once the soup is done and pour the soup in. Place the garnish on the top and serve.
My wife introduced this dish to me as she finds that garlic irritates her stomach and a rudimental version of this recipe was suggested.
When I tasted it, I couldn’t get over how good it was. I then did my own version adding the cucumber flowers, truffle oil and smoked feta.
It’s a really quick and fresh dish that will win over any veg lover, just the colour of it alone is amazing. I used the garnish as a way to elevate to be a very special dish.
Soup may be boring to some, I think they have been eating it from a tin for too long if so!