Spring Soup with Pasta (4)

A spring soup from chef and food writer Claire Thomson who is another Bishopston resident and who shares my love for good food and Pawson’s Greengrocers!

Spring Soup with Pasta (4)
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Spring Soup with Pasta (4)
Print Recipe
  1. Heat the oil in a saucepan over a moderate heat and the gently sweat the onion, leek and celery for about eight to 10 minutes until soft and sweet. Add the potatoes, courgettes, thyme leaves and garlic, and continue to sweat for another two to three minutes, mixing well to combine. Add the stock and bring the pan to the boil. Season well with salt and pepper.
  2. Meanwhile, boil the orzo in well-salted water until tender, as per the packet instructions, then drain.
  3.  Add the peas and spinach to the pan and simmer for five to eight minutes so the flavours combine and the potatoes cook fully. Add the cooked pasta for two minutes at the end to warm through.
  4. Remove from the heat, add the chopped herbs, lemon zest and juice to taste, and serve with a splash of olive oil and plenty of grated parmesan.
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