This soup is super simple and nutritious. 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 10am-4pm daily for food and essentials with a ‘Chat & Collect’ service available so you can safely pay over the phone and have your shopping brought out to your car. Find out more.
Serves: 4-6
Couple of leeks | |
2 | large potatoes |
3 | big handfuls of greens – could be nettles, spring greens, kale, cabbage, broccoli, watercress, spinach, wild garlic (or you can use leftover cooked greens from a previous meal) |
2 dessert spoons | marigold vegetable stock powder or 1.5 litres any other stock you have (or homemade of course) |
Good slug of rapeseed, vegetable, olive oil |
“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.”
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