Spring Vegetable Soup - Recipe of the Month

Serves:  30 tastes in the classroom

From the garden:  garlic, leeks, celery, zucchini, potatoes, parlsey, mint, chives

From the Pantry:  Olive oil, salt and pepper, frozen peas

Ingredients:

2 tablespoons olive oil

2 cloves of garlic

1 leek

3 stick celery

2 Zucchini

2 large Potatoes

2 litres Vegetable Stock

2 cups Frozen Peas

Salt and pepper

1/2 cup Parsley

4 Mint leaves

approx 15 Chives

Equipment:

Knives

Chopping boards

Measuring cups

Bowls

Mezaluna

Stock pot

Method:

Wash all the vegetables carefully for preparation

Peel and crush the garlic and set aside

Slice the leek in half lengthways and thinly slice into half rounds and place in a bowl

Finely slice the celery and add to the bowl with the leek

Slice the zucchini in half lengthways and then half again, into quarter rounds and dice

Peel and dice the potatoes and combine with the zucchini in a bowl along with the 2 cups of frozen peas

Place a stock pot on to the stove and add the olive oil and garlic

Add the leek and celery and cook until they both soften

Add the potato , zucchini and peas and cook for 2 minutes

Add the stock and bring the soup to a boil

Reduce the heat and simmer the soup for 10-15 minutes until the vegetables soften

Check the soup for flavour and add salt or pepper where necessary

Meanwhile, finely chop the herbs using the mezaluna to garnish the soup