Springtime soup

I love finishing a weekend with something healthy and tasty to prepare you for the week ahead. This springtime soup was perfect- easy, quick and delicious. The beauty of it lies in its versatility, you can just use whatever is in season. Make it a denser wintery soup with the addition of root vegetables, or a earthy autumnal soup with mushrooms.

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SPRINGTIME SOUP

1 onion
1 fennel bulb
4 cloves of garlic
Zest of half a lemon
6 spears of asparagus cut into thirds
Handful of brussel sprouts halved
Half a Savoy cabbage finely sliced
1 handful of baby spinach
Fresh Italian parsley
Fresh basil
Chicken stock

Slowly fry the finely chopped fennel, lemon zest, garlic and onion in a good amount of olive oil. Once they have softened and are lovely and sweet, add the chicken stock, the asparagus, brussel sprouts, cabbage, spinach, herbs and simmer for about ten minutes. You don’t want to vegetables to be raw, but you also don’t want them mushy and boiled tasting. Aim for firm and youthful!

Serve with some grated parmesan, freshly ground black pepper and bread and butter. Health instantly restored after the weekend.


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Gluten free? Not a chance.

And so the first weekend in our new city draws to a blustery and blue skied end. Most of it was taken up with the continued hunt for a place to live, but we managed to sample some of the best things the city has to offer. Bakeries. Really good ones.

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1. The Mill

Beautiful clean space with fresh bread and good coffee. I had a Asian inspired sesame brioche and Ollie had sourdough toast with homemade nutella.

2. Craftsman and Wolves

Delicious rolls filled with salami, gherkins and mustard as well a whole cabinet of sweet treats I could not possibly have chosen from!

3. Tartine Bakery

The most incredibly light and buttery pastry made for a delicious pain au chocolat with raspberries. I can’t wait to go back for the toasted sandwiches they make.

Tonight? A very green spring minestrone soup for dinner. Maybe with some fresh bread…

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