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Export 15 ingredients for grocery delivery
Step 1
Heat 2 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat. Add the onion, carrots, leek and celery and fry for about 5 minutes until they start to soften. Add the garlic, zucchini, green beans, chopped thyme and about 2/3 of the parsley. Sauté for another 3 minutes.
Step 2
Add the cauliflower, broth, bay leaves, seasoning and bring to the boil. Reduce to a simmer and cook with a lid on for about 15 minutes.
Step 3
Remove half the mixture and bay leaves (discard the bay) and put into a jug and pulse with stick blender. Option to place in a high speed blender if you prefer. This thickens the soup and adds flavour.
Step 4
Add the pureed soup back into the pan along with the greens and simmer until they soften (about 1 minute).
Step 5
To serve: Mix a squeeze of lemon juice with 1 tbsp olive oil and swirl into the soup. Top with 1 tbsp fresh parsley. Adjust seasoning to taste and enjoy.
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