Green Veggies Soup


  • 1 large leek, sliced
  • 2 celery stalks, cut into small chunks
  • 1 large green capsicum, cut into chunks
  • 2 zucchini, cut into small chunks
  • 100 g kale, calvo nero or silver beet chopped
  • 250 g green peas
  • 1 litre vegetable stock


Sauté the leek and celery in a large saucepan over a low heat for 2 minutes until soft.
Add the stock, zucchini, capsicum and kale or calvo nero. 
Simmer over a gentle heat for 10 minutes.
Add the peas.
Simmer for another 3 minutes.
Season with freshly ground white pepper if required.

Serves 4

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Adapted recipe from The Healthy Chef