Ingredients
2 tbsp olive oil
1 leek
sliced
1 large zucchini
halved lengthways, sliced
2 cups broccoli florets
about 1 head of broccoli
1 bunch asparagus
trimmed and cut into 1 cm lengths
1L chicken or vegetable stock
gluten-free
Crispy bacon pieces and parmesan
to garnish (optional)
Equipment
- 1 large saucepan
Instructions
- Heat oil in a large saucepan over medium heat. Add leek, cook for 3 minutes until starting to soften.
- Add stock and bring to the boil.
- Add zucchini, broccoli and asparagus, reduce heat to low and simmer for 5 minutes or until vegetables are soft.
- Season with salt and pepper if needed.
- Serve garnished with bacon and parmesan (if using).
Notes
Tip
I preferred the soup without the bacon and parmesan—so you can taste the beautiful fresh spring vegetables. However, you do what you have to in order to get the kids to eat it!
Variation
For a creamy version, stir through some evaporated light milk or cream with any leftovers.
