/ Recipes / Vegetable

Vegetable soup with sugar snap peas


  • 100 g Green Lunch BIO
  • 1 bunch of spring onions
  • 100 g sugar snap peas
  • 2 stalks celery
  • 80 g butter
  • 1 tbsp of chopped parsley and dill
  • 2 l of vegetable stock
  • salt, pepper
  • fresh thyme


Dice beef and celery and fry in butter, then add Green Lunch BIO. Next add sugar snap peas, salt, pepper, thyme and pour in vegetable stock. Cook until the vegetables are soft. Add parsley and dill at the end.

Soligrano wishes you a delicious meal!

Author of the recipe: Chef Kolumna Park.

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