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This super simple and nutritious soup was one of Claire’s mother’s favourites!
It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. It’s also a great way to use up any green leftovers.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall.
Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Open 9am-5pm daily (Sun 10am-4pm) with safety measures in place. A ‘Chat & Collect’ service is also available so you can safely pay over the phone and have your shopping brought out to your car. Find out more.
Serves: 8
| Generous glug of olive or rapeseed oil | |
| 1 | medium onion chopped fine |
| 2 | lettuces – can be floppy, or bolted, chopped roughly |
| 2 | sprigs of lovage chopped fine |
| 500g | peas or broad beans (frozen is fine) |
| 2 dessert spoons | marigold vegetable stock powder |
| 1.5 to 2 litres | water (or homemade veggie or chicken stock) |
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”
