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Italian Spring Vegetable Soup

Fresh, vibrant and packed with greens

30 Jan 2016 30 mins 4


Soups are the ultimate one-bowl meal. This soup has a real spring in its step, thanks to a little chilli kick and a load of fresh spring vegetables. It’s all cooked in one big pot and can be whipped up from start to finish in under 30 minutes.


olive oil
1 large onion, finely chopped
3 large garlic cloves, peeled and chopped
3 celery stalks, finely chopped
1 large red chilli, finely sliced
500mls water
1 litre vegetable stock
200 grams orzo pasta
135 grams kale leaves, stalks removed
135 grams spinach leaves
175 grams frozen peas
handful basil leaves

Speedy Pesto
large handful basil
50 grams Parmesan
olive oil
1 tablespoon lemon juice
salt and pepper

26cm heavy-bottom pot

Prep time: 10 minutes
Cooking time: 30 minutes


Soup: Heat two tablespoons of olive oil in the pot over medium heat. Add the onion, garlic, celery and chilli and sauté for 8-10 minutes until soft. Pour in the water and stock and bring to a boil, then add the orzo pasta and cook until al dente, about 10 minutes.

When the pasta is almost cooked, add the kale, spinach, peas and basil, stir to combine and continue to cook for 1-2 minutes. Stir again and serve immediately with a drizzle of olive oil and a dollop of the speedy pesto.

Speedy pesto: Place the basil in a mortar with a pinch of salt and bash to a paste. Add the Parmesan and a good pinch of pepper and mix to combine. Then add 2-3 tablespoons of olive oil (depending on the consistency you prefer) and the lemon juice and mix well.