Name: Green Vegetable Soup with Egg & Lemon
Yield: Serves 6–8
Ingredients: 100 g(3½ oz) lettuce (romaine/cos or butter), shredded; 400 g(14 oz) potatoes, peeled and cut into blocks; 100 g(3½ oz) shelled peas; 250 g(9 oz) zucchini (courgettes), cut into blocks; a couple of leafy celery stalks, chopped; 3 or 4 spring onions (scallions), chopped; grated parmesan cheese, to serve; 120 g(4¼ oz) baby english spinach, shredded; juice of 1 large juicy lemon; 2 eggs; 50 g(1¾ oz) watercress tips, chopped; 2 tablespoons olive oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

You can add any vegetables you like to this, preferably those that are in season. I like to use butter or romaine (cos) lettuce.

Ingredients

2 tablespoons olive oil
3 or 4 spring onions (scallions), chopped
a couple of leafy celery stalks, chopped

Side dish
Starter
Vegetarian
Gluten-free
Soup

Method

Heat the oil in a fairly large soup pot. Gently sauté the spring onions and celery until they have softened but not coloured, then add the zucchini, potatoes, peas and half of the lettuce and watercress.

Add 1.5 litres(52

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