Step 1

Finely dice the onion & in a large pan sweat it slowly until it caramelises. (This creates a lovely rich flavour, so be sure to not miss out this bit!)

Step 2

Meanwhile, finely dice the parsnips and carrots.

Step 3

Add the parsnips and carrots to the pot and stir. Cook these in the oil for 10 minutes to help bring out their flavours

Step 4

Add the wine & stir until it starts to absorb into the carrots and parsnips

Step 5

Add the herbs, stock powder and water. Simmer slowly for at least half an hour.

Step 6

Chop the Spring Greens (or whatever green you are using) and just before serving, stir into the soup & let simmer for a few minutes. You want them to retain their vibrant greeness.

Step 7

Serve immediately & sprinkle with gremolata for added zing & flavour.

Step 8

Finely mince the garlic, zest the lemon and very finely chop the parsley. .

Step 9

Mix together and sprinkle on soups, pasta or anything dish that needs a bright lift.