Looking for a simple and tasty recipe for a comforting lunch or light dinner? This vibrant and delicious green veg soup could be just what you're looking for!
I'm a big fan of soup, and will more often than not turn to soup for lunch.
It's not just the comfort factor, although that definitely helps!
It's also the fact you can give yourself a massive boost of nutrients by packing soups full of vegetables. It's also a great way of using up any left over vegetables in the cupboard, and with a bit of tlc you get a wonderful meal.
This particular recipe has been made with IBS in mind. It's gentle on your gut, packed full of vitamins and minerals, easy to digest, and so simple to make!
We've used our favourite a2 Milk™ to add a creamy element to the soup. As I've mentioned before, I'm a big fan of a2 Milk™. Having suffered for many years with IBS, and diagnosed some 15 years ago following hospital treatment I learned how to control it fairly well with diet. I still suffer flare ups during particularly stressful situations, not helped with little dude's ongoing health needs, and knew that dairy could be hindering rather than helping me.
I embarked on a 4 week trial of a2 Milk™ to see if it would help me, and it totally transformed things for me. It's been more than 2 years since I started using it, and I've not looked back. Gone is the bloating, cramping and discomfort that I used to suffer with!
(It is NOT suitable for those of you with a milk allergy, but for anyone suffering with the symptoms I had, it is worth trying!)
I love that it behaves in exactly the same way as 'normal' milk, making it perfect for recipe such as this one!
You will need:
- 1 tbsp olive oil
- 1 leek – washed and sliced
- Pack of bacon lardons
- Handful of frozen peas
- 1 potato – washed and diced
- 1 pint vegetable stock
- Pack of spinach
- 4fl oz (125ml) a2 Milk™
- Pinch of salt & pepper to season
- Pack of ham hock
Add the olive oil and leek to a large saucepan, along with the bacon lardons, and cook over a medium heat for around 5 minutes until the leek has softened and the lardons have started to brown, remembering to stir frequently.
Add the peas and potato and stir well.
Pour in the vegetable stock, stir, and then cover with a lid, reduce the heat, and leave to simmer for around 10-15 minutes.
Add the spinach, stir well and leave to simmer for a further 2-3 minutes.
Remove from the heat and leave to cool slightly before blending until smooth.
Return to the heat, and add the a2 Milk, salt and pepper and stir well before serving.
Add a sprinkle of ham hock.