Based on the Ancient Roman recipe brought to Italy from the Mid​dle East 2,000 years ago, this "green sauce" reflects Mediteranian flavours you would expect in Tuscany in mid-summer. Salsa Verde is a very rustic sauce rich with parsley, coriander, herbs, olive oil and tangy lemon juice.

The roughly cut ingredients combine to be delicious with cold meats and grilled fish. It is also a wonderful accompaniment, swirled into a bowl of Minestrone soup or added to a plate of BBQ lamb cutlets. Doodles Creek Salsa Verde has no preservatives.



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.