Directions
- 1Preheat oven to 200°C. Arrange leeks, broccoli, courgette, and garlic on a tray, drizzle with 2 tbsp olive oil, season, and roast for 25-30 mins.
- 2While it’s roasting, heat stock in a pot over medium heat, add butter beans and peas, and let simmer 5-7 mins.
- 3Squeeze roasted garlic into the pot, add the roasted veggies, spinach, and parsley, and blend until smooth.
- 4Add lemon juice, salt, and pepper to taste. Adjust thickness with more stock if needed.
- 5Ladle into bowls, drizzle with olive oil, and garnish with parsley or lemon zest.
Ingredients
- 3 tbsp olive oil
- 1 large leek, sliced
- 1 head garlic, top sliced off
- 1 whole broccoli, chopped into florets
- 1 courgette, sliced
- 400 g butter beans, drained
- 1 litre vegetable or chicken stock
- 140 g frozen peas
- 2 handfuls fresh spinach
- 3 tbsp fresh parsley
- 0.5 lemon juice
- 1 salt
- 1 pepper
Equipment
ovenbaking traypothand blender
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