Courgette, pea, and watercress minestrone

Courgette, pea, and watercress minestrone

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

This is a traditional soup with a seasonal twist. Spring pea and courgette offer a fresher flavour to this soup. Although it's a light meal it will satisfy all the family. I use small strands of broken spaghetti in this dish as it’s something I always have in my storecupboard, but feel free to experiment with other small pasta varieties. Keep this soup chunky and serve it with wedges of crusty bread.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 onion, roughly chopped
100g asparagus tips
1 medium courgette, chopped
2 celery sticks, chopped
300ml hot vegetable stock`
400g can chopped tomatoes
2 teaspoons dried mixed herbs
30g dried spaghetti
2 handfuls watercress
3 tablespoons frozen peas
handful fresh flat-leaf parsley, roughly chopped
pinch sea salt
pinch black pepper

Method

  1. Heat the oil in a large pan over a medium heat, then add the onion and asparagus tips. Allow to cook for 2 minutes, then add the courgette and celery to the pan along with the vegetable stock.
  2. Tip in the tomatoes and mixed herbs, and increase the heat to high. Break the spaghetti into small pieces and add to the pan. Cover with a lid and cook for 10 minutes, stirring occasionally.
  3. Stir through the watercress and peas, cooking for a further minute. Scatter over the parsley as you remove the pan from the heat. Season with sea salt and black pepper.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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