French Inspired Spring Soup

Serves 4

Time 35 minutes

Ingredients

2 tbsp (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

2 x 4 cm pieces lemon rinds

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

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

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

200g spring peas, trimmed

200g frozen peas

100g grated parmesan

3 tbsp (60ml) lemon juice

½ cup dill leaves, roughly chopped

Method

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 the pan and cook for a further minute, lid off. 

Add zucchini, stock, lemon rinds, potatoes and carrots, pop the lid on and bring to the boil, then remove lid, reduce heat to simmer and cook for 20 minutes.

Add cannellini beans, spring peas, frozen peas and cook for 5 minutes. 

Remove from heat, add lemon juice, parmesan and dill leaves and serve.