green minestrone soup
- 1 tablespoon extra virgin olive oil
- 1 leek, trimmed and sliced
- 6 cups (1.5 litres/50 fl oz) chicken or vegetable stock
- ½ cup (110g/3¾ oz) freekeh, rinsed and drained
- 2 small zucchini (courgettes), grated
- 250g (8¾ oz) broccoli, cut into small florets
- 150g (5 oz) green beans, trimmed and chopped
- 1 cup (140g/4¼ oz) frozen shelled edamame beans
- 1 tablespoon finely grated lemon rind
- ¼ cup (6g/¼ oz) flat-leaf parsley leaves
- ¼ cup (4g/¼ oz) mint leaves
- sea salt and cracked black pepper
- finely grated parmesan, to serve
- Heat a large saucepan over medium-high heat. Add oil and leek and cook for 5 minutes. Add stock and freekeh and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes.
- Add zucchini, broccoli, green beans and edamame and cook, uncovered, for 10 minutes.
- Stir through lemon rind, parsley, mint and salt and pepper. Serve scattered with parmesan.
- To freeze, allow to cool, divide between airtight containers and freeze for up to 3 months. Serves 4
© DONNA HAY GROUP
