Ingredients
- ♡ 2 Tablespoon Extra Virgin Olive Oil
- ♡ 2 Spring Onions - Sliced
- ♡ 1 Garlic Clove - Crushed
- ♡ 140g Watercress
- ♡ 100g Rocket
- ♡ ½ Cup Parsley - Chopped
- ♡ 500ml Vegetable Stock - Hot
- ♡ 1 Lemon - Zested and Juiced
- ♡ To Serve: Extra Parsley and Crème Fraiche
Instructions
- ♥ Heat oil in a large saucepan and fry the spring onions until soft. Add the garlic and fry until aromatic. Add watercress, rocket and parsley. Stir though until wilted, then add the vegetable stock.
- ♥ Bring to a simmer 5 to 10 minutes, season well. Use a stick blender and blend the soup until smooth.
- ♥ Stir through the lemon zest and juice and serve with extra parsley and crème fraiche.
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