Soups
Rustic Spring Vegetable Soup
Ingredients:
1 tsbp Border Fields Rapeseed Oil
1 large onion, chopped
2 leeks, trimmed and sliced
2 garlic cloves, finely chopped
1 potato (approx 8oz), cubed
150g spring greens, shredded
1 vegetable stock cube dissolved in 800ml hot water
Double cream to serve
Method:
Heat the Border Fields Rapeseed Oil in a large saucepan,
add the onions and leeks and cook gently making sure they don’t brown;
after 10 minutes add the garlic and cook for a further minute. Add the
stock, bring to the boil, then add the potato, season and simmer for a
further 15 minutes. Add the greens and simmer for 5 minutes. Serve with
extra seasoning and a swirl of double cream.
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