BACK TO RECIPES
- Dish Type:Soups
- Cooking Time:10min
- Preparation Time:10min
Spring Vegetable and lemon soup
- Dish Type:Soups
- Cooking Time:10min
- Preparation Time:10min
Campbells Product used
Vegetable - 1 Litre
View productIngredients
- 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
Preparation
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.
Popular Recipes
1hr 10min
1hr 5min
Are you a Campbell’s Chef?
Email us your recipe for your chance to have your cooking featured on the website!
email us