by Anna Hewitt
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.
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
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.