2 |
red or yellow peppers |
1 bunch |
spring onions, trimmed and roughly chopped |
or 2 |
leeks, trimmed and roughly chopped |
3 |
garlic cloves, peeled |
4 tablespoons |
extra-virgin olive oil |
500g |
assorted leaves, such as spinach, carrot tops, baby kale, chard, parsley, rocket, watercress, lettuce |
25g |
parsley leaves and stalks, roughly chopped |
25g |
basil leaves |
1 litre |
stock, such as vegetable or light chicken, or water |
|
salt |
|
freshly ground black pepper |