What’s so amazing about the soup if you can use your favourite local spring veggies.

1L grass-fed basil rose beef broth 

1 tbsp ripe organic cold pressed olive oil✨

1 handful of snap peas or sweet peas 

2 handfuls of chopped carrots 🥕 

3 cups of baby red potatoes cut in half

1 Cup of asparagus

1 cup of French tip green beans

2 medium red onions or a handful of sliced spring onions 

Fresh herbs for garnish: dill , parleys and micro basil 🌿 

-Rinse your veggies

-Cut your vegetables into bite-size pieces

-Fill your soup pot with 6 cups of water bring the water to a boil and add your baby red potatoes in for 10 minutes or until cooked + strain.

-In the same pot the potatoes back in along side the rest of the vegetables.

-Add 1 L of broth to cover the veggies and simmer on medium heat for three minutes.

-Garnish with fresh herbs at the very last second ones plated.. I like to add a healthy drizzle of our organic coldpressed olive oil on top. Delish!

I love to triple this recipe and batch cook it and have it for my week. You can always sub in for whatever your favourite Ripe broth is! Tap to shop ✨