Spring vegetable soup

Warren Elwin

1. Heat 3-5 cups chicken stock with small handfuls each of chopped spinach, kale, spring onions, garlic stems (or bolt), sugar snaps, asparagus, fresh peas, and lots of leafy fresh herbs.
2. Simmer to soften the veges. Season with salt and freshly ground black pepper, and serve with a squeeze of lemon juice.

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