Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
This recipe for an easy Spanish tortilla has less fat and creates less mess than the traditional. It uses very few ingredients and makes a mighty fine summer brunch, lunch or picnic with a crisp green salad. Although it’s made with little more than new potatoes, slow cooked onions and eggs, it’s irresistible.
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.
Just because it’s summer, it doesn’t mean I don’t want soup, especially when that soup is packed with summer produce. With a house full of newly dug potatoes, courgettes and broad beans, I took inspiration from a Nigella recipe for Summer Minestrone in the September 2004 issue of Delicious.