Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spring veg and lemon broth
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 sticks celery, thinly sliced
- olive oil
- 1 tbsp butter
- 2 leeks, thinly sliced
- 1 clove garlic, crushed
- 1.3 litres vegetable stock
- 100g small pasta shapes
- 1 small head baby leaf greens, shredded
- a small bunch basil, chopped
- 1 lemon, zested and juiced
- parmesan, finely grated to make 4 tbsp
Method
- STEP 1
Soften the celery in 1 tbsp oil and the butter for 5 minutes in a large pan, then add the leeks and soften for 5 more minutes. Stir in the garlic, cook for a minute, then add the stock and bring to the boil. Tip in the pasta, boil for 4 minutes then add the greens and cook for another 4 minutes until the pasta and the greens are tender. Stir in the chopped basil. Stir in the lemon juice and zest and divide between bowls. Scatter with a little cheese to serve.
