About the Recipe
Gluten Free, Vegetarian, Vegan, Candida Friendly
This Delicious Soup is Super Nutritious and Simple to Make
1 Large White Potato
200g Frozen Peas
2 - 4 tablespoons of Pesto ( Optional, I used a Vegan brand called Zest )
100g Feta (Optional omit or exchange for a Vegan option)
Crusty Bread (Optional)
2 Vegetable Stock Cubes
Salt & Pepper ( optional)
1/ Put a kettle of filtered water on to boil and peel and chop the potato into bite size pieces
2/ Put the potato into a large pot and cover with boiling water, crumble the 2 vegetable stock cubes into the water, stir and boil for 5 mins.
3/ Chop the broccoli and courgette into bite size pieces.
4/ Once the Potato's have been boiling for 5 minutes add the Frozen Peas & bring back to the boil
5/ Now add the pesto ( if using) and broccoli, add more water if required to cover the vegetables and reduce to a medium simmer.
6/ Once the broccoli has been cooking for 2 mins add the courgette and cook for a further 2-3 mins.
7/ Taste the soup and season if required. Reduce heat to the lowest and add a handful of spinach into the pot into all the spinach is in the pot.
8/ Serve in Bowls, top with Chopped Feta (if required) with a side of Crusty Bread, I use Gluten Free.