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.
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Adapted recipe from The Healthy Chef