15-minute ‘Spring greens’ soup

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Recipe Information




prep time:


cook time:

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  • 750 ml vegetable stock (or chicken stock)
  • 200 g leeks, white parts only, sliced into chunks
  • 250 g broccoli, sliced into florets
  • 250 g frozen/fresh peas
  • a generous handful baby spinach
  • a small handful fresh mint leaves, stalks discarded
  • 125 ml First Choice Cream
  • salt & pepper, to taste

For Serving: (optional)

  • a swirl of First Choice Cream
  • a few drops of extra virgin olive oil
  • a few tablespoons pumpkin seeds, smoked & roasted
  • croutons, or ciabatta brushed with olive oil and toasted
  • a few fresh pea shoots
  • a few mint leaves
  • a few sugar snap peas, finely sliced

Preparation method:

  1. Place the stock in a medium-size pot over medium heat. While it is heating up, place the leeks and broccoli in a food processor and pulse until it matches the size of peas.
  2. Add the pulsed vegetables along with the peas to the stock and bring to a boil. As soon as it boils, turn down the heat and simmer for 4 minutes, then add the spinach and simmer for another minute.
  3. Remove from the heat and carefully ladle into a powerful blender. Add the mint and cream and blend to a very smooth puree.
  4. Season generously with salt & pepper, then mix well. Serve at once, with a swirl of cream and your choice of toppings and bread (can also be served at room temperature).