French inspired spring soup

Jacqueline Alwill

Brown Paper Nutrition

Light, delicious and warming this French inspire soup is rich in prebiotic fibres from leeks and garlic and resistant starch from potatoes to fuel healthy gut bacteria.



Serves 4

Gluten free : Dairy Free : Vegetarian

2 tablespoons (40ml) extra virgin olive oil

2 medium sized leeks, white part only finely chopped

2 cloves garlic, peeled and finely chopped

2 medium (350g) zucchini, halved lengthways then cut about 1cm thick on the round

6 cups (1500ml) vegetable stock

2x 4cm pieces lemon zest

2 large (420g) white potatoes, cut into 2cm chunks

2 medium (350g) carrots cut into 2cm chunks

1 x 400g tin (or 350g cooked)  cannellini beans, rinsed and drained

200g spring peas, trimmed

200g frozen peas

100g grated parmesan

3 tablespoons (60ml) lemon juice

1/2 cup dill leaves, roughly chopped

Heat a large heavy based saucepan on medium heat. Add olive oil and leeks, cover and cook, stirring throughout for 6-8 minutes or until leeks are translucent. Add garlic to pan and cook a further minute, lid off. Add zucchini, stock, lemon zest, potatoes and carrots, pop the lid on and bring to the boil, then remove lid, reduce heat to simmer and cooked for 20 minutes. Add cannelloni beans, spring peas, frozen peas and cook for 5 minutes. Remove from heat, add lemon juice, parmesan and dill leaves and serve.