A bowl of Spring Vegetable Soup with Lemon served with a spoon in the bowl

Spring veg and lemon broth

  • serves 4
  • Easy

This recipe for spring veg and lemon broth is a quick, easy and healthy meal to make midweek - plus it's under 300 calories



  • celery 2 sticks, thinly sliced
  • olive oil
  • butter 1 tbsp
  • leeks 2, thinly sliced
  • garlic 1 clove, crushed
  • vegetable stock 1.3 litres
  • small pasta shapes 100g
  • baby leaf greens 1 small head, shredded
  • basil a small bunch, chopped
  • lemon 1, zested and juiced
  • parmesan finely grated to make 4 tbsp


  • 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.

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Nutritional Information

  • Kcals 284
  • Fat 12.5g
  • Carbs 25.6g
  • Sugars 6.5g
  • Fibre 8.4g
  • Protein 13g
  • Salt 1.4g