Make up 3/4 litre of vegetable stock but only use 300ml, plus 1 peeled and chopped parsnip or half a swede finally chopped, 200g of frozen peas, 1 courgette, 1 onion or bunch of spring onions, 1 handful of fresh chopped dill and 1 handful of fresh parsley or 2 teaspoons of dried herbs, and bring to the boil, then simmer for 15 minutes. Cool and blend adding more stock if needed, a dessert spoon of coconut cream and salt and pepper to taste. Stir in chopped ham or crispy bacon if you like.

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