Double Lemon Brothy Spring Soup With Preserved Lemon and Olive Salsa

Lemony, Herby Spring Soup
Serves: 2
Time: 15 minutes
- Soup
- 100g asparagus
- 125g tenderstem broccoli
- 1 x 700g jar of chickpeas
- 2 spring onions
- 50g baby spinach
- 400ml water
- 1 stock cube
- 2 lemons
- Preserved lemon and olive herby salsa
- 5g basil
- 10g parsley
- 5–6 olives
- ½ preserved lemon
- Pinch of chilli flakes (optional)
- 2–3 tbsp olive oil
- Finely slice the spring onions and separate the whites from the green tips. Add the green tips to a bowl.
- Finely chop the herbs, olives, and preserved lemon (remove pips). Combine with olive oil and chilli flakes.
- Trim and slice the asparagus and broccoli. Boil 400ml water.
- Sauté spring onion whites, asparagus and broccoli in olive oil and salt for 4–5 minutes.
- Add water and stock cube, simmer for 5 minutes.
- Add spinach until wilted. Remove from heat. Add zest and juice of one lemon. Season to taste.
- Serve soup topped with the herby salsa, more lemon zest and juice, black pepper, chilli flakes, and olive oil.