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Dairy-free vegan vegetable soup
2
30 min
Ingredients
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1 clove of garlic
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2 leeks
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2 carrots
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1 large potato
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1 medium courgette
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4.5 oz wild asparagus
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A dash of STAR extra-virgin olive oil
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A handful of shelled pistachios
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Salt and pepper
Instructions
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1.
Sauté the garlic in a pan with STAR extra-virgin olive oil and remove when golden brown. Add the leeks and cook for a few minutes over a low heat.
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2.
Wash and cut the carrots, potato, courgette and asparagus into small pieces, add to the pan and cook to bind all the flavours together. Add salt and pepper to taste.
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3.
Cover the vegetables with water and cook for about 20 minutes until soft.
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4.
Blend and then strain to remove the courgette and asparagus fibres. Add a drop of water to thin the mixture if necessary.
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5.
Serve in individual bowls and top off with a few drops of STAR extra-virgin olive oil and a sprinkling of pistachios.
