Spring Vegetable Soup with Salsa Verde
Heat a tablespoon of olive oil in a saucepan.
Add one chopped onion and stir.
Peel and cut one carrot into 1cm dices, add to the saucepan and stir.
Chop a small wedge of white cabbage into bite size pieces and add to the saucepan and stir.
Cut a handful of green beans into 1cm lengths and add to the saucepan and stir.
Chop 2 sticks of celary into 1cm pieces and stir into pot.
Add a handful of snowpeas to the pot chopped. Peel and cut a potato into 1cm pieces and add to the pot.
Add two chopped tomatoes and stir through and then finally add 1 litre of chicken stock and gently cook the soup until the potatoes are soft.
Serve this delicious soup with a generous teaspoon of Salsa Verde and enjoy.
You can change or add any vegetables you wish to the pot, depending on what you have in the fridge.