Campbell’s recipes 1600×550 (5)Campbell’s recipes 1600×550 (5) Campbell’s recipes 1600×550 (5)

Spring Vegetable and lemon soup Recipe

Savor the bright and zesty flavours of our Vegetable and Lemon Soup – a refreshing twist on a classic comfort. Perfect for a cozy evening in or a burst of sunshine on a gloomy day.

  • Serves 2-3
  • Preparation Time 10MINS
  • Cook Time 10MINS

1 tbsp olive oil

1 cup celery, finely chopped

1 leek, finely chopped

4 cloves garlic, chopped

1L Campbell’s Real Stock Vegetable

1 lemon, zested and juiced

¼ cup pastina

2 cups baby spinach leaves

2/3 cup basil, finely chopped

Finely grated parmesan to serve

STEP 1 Heat oil in a medium saucepan over medium heat. Add celery, leek and garlic. Cook until soft. Add lemon zest.

STEP 2 Add Campbell’s Real Stock Vegetable and lemon zest to pot. Bring to boil. Add pasta and cook for 5-6 min. Add spinach leaves and basil. Stir until wilted and remove from heat. Add a squeeze of lemon juice to taste.

STEP 3 Serve with parmesan and toasted sourdough.