Spring veg and lemon broth
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 sticks celerythinly sliced
- olive oil
- 1 tbsp butter
- 2 leeksthinly sliced
- 1 clove garliccrushed
- 1.3 litres vegetable stock
- 100g small pasta shapes
- 1 small head baby leaf greensshredded
- a small bunch basilchopped
- 1 lemonzested and juiced
- parmesanfinely grated to make 4 tbsp
Nutrition: per serving
- kcal284low
- fat12.5g
- carbs25.6g
- sugars6.5g
- fibre8.4g
- protein13g
- salt1.4g
Method
step 1
Soften the celery in 1 tbsp oil and the butter for 5 minutes in a large pan, then add the leeks and soften for 5 more minutes. Stir in the garlic, cook for a minute, then add the stock and bring to the boil. Tip in the pasta, boil for 4 minutes then add the greens and cook for another 4 minutes until the pasta and the greens are tender. Stir in the chopped basil. Stir in the lemon juice and zest and divide between bowls. Scatter with a little cheese to serve.
