Ingredients
- —1 small leek, sliced into rings
- —1 small zucchini, halved and sliced into half-moons
- —80 g green beans or runner beans, chopped
- —1 stalk of celery, finely chopped
- —1 handful of fresh spinach or kale
- —1 clove of garlic, minced
- —1 teaspoon olive oil
- —500 ml light vegetable broth (sugar-free)
- —1 teaspoon lemon zest
- —Juice of 1/4 lemon
- —Handful of fresh basil, roughly torn
- —Pepper and sea salt to taste
Instructions
- Heat the olive oil in a soup pot and gently sauté the leek and garlic.
- Add the zucchini, green beans, and celery, and cook briefly.
- Pour in the broth and let it simmer gently for 6–8 minutes.
- Add the spinach or kale and let it wilt.
- Season with lemon zest, lemon juice, pepper, and salt.
- Ladle into bowls and garnish with fresh basil.
Serving Tip
Crisp green, crunchy, modern & super elegant. Serve in a wide bowl with the vegetables clearly visible above the broth layer — true Culy styling.
Storage Tip
Keeps for up to 2 days; add basil just before serving.
RECIPE_ID: 49c92eb4...
LAST_UPDATE: 2/18/2026