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.
