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Spring veg and lemon broth

Name: Spring veg and lemon broth
Total time: 20 min
Ingredients: 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

20 minutes
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

Published: May 6, 2016 at 9:35 am

Ingredients

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

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.

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