Springtime Minestrone Soup with herb oil & Parmesan - Day 53 of 100 Food Stories.

A taste of Spring - Springtime Minestrone Soup with herb oil & Parmesan.

Sun is shining, Spring is in the air, bulbs are pushing through their pretty heads with a kaleidoscope of colour to bring big smiles to our faces. So now I want to bring you all a little sunshine with today’s soup to put a ‘pep in your step’ Springtime Minestrone with herb oil & Parmesan.  It's a little gluten free, vegetarian and vegan friendly gem (vegans omit the parmesan).

Springtime Minestrone soup.

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Springtime Minestrone Soup with herb oil & Parmesan.
G/ F, V, Vegan (omit the Parmesan)

Ingredients:
200 grms of mixed greens (courgettes, broccoli, spinach, leek,asparagus, peas)
700 mls of vegetable stock.
1 can of green lentils , drained & rinsed (Aldi, very good for all beans)
1 tablespoon oil.
Seasoning.

Herb oil:
3 tablespoons of mixed herbs, basil, chives & parsley.
1 clove chopped garlic.
Grated zest of 1 lemon.
3 tablespoons olive oil.
Seasoning 

Method:

1. Heat the oil in a saucepan & throw in all the vegetables & sweat them off for 5 minutes.
2.  Then add the stock, season, bring to the boil & simmer for 10 minutes.
3. Add the lentils & cook out for a further 5 minutes.
4. Blitz all the ingredients for the herb oil & serve this in a separate bowl alongside the soup & Parmesan.