40 min cooking time

10 min preparation time

Serves 4


10 ml Clover Mooi River Salted Choice Butter
1 clove garlic, crushed
2 leeks, chopped
4 celery sticks, chopped
4 carrots, chopped
12 baby marrows, chopped
100 g English spinach, veins removed and chopped
125 ml fresh flat-leaf parsley, chopped
1,5 litres vegetable stock or chicken stock
1 x 410 g can chopped tomatoes
200 g medium Rosa tomatoes
salt and freshly ground black pepper to taste

To serve
Pecorino Cheese shavings or Clover Mature Cheddar, grated


  1. Heat the butter in a large, heavy-based saucepan. Add the garlic and sauté for 2 minutes.
  2. Add the leeks, celery, carrots and marrows and cook for 5 minutes. Add the spinach and parsley and mix through.
  3. Add the stock, canned tomatoes and whole Rosa tomatoes. Season to taste and bring to the boil.
  4. Lower the heat and allow to simmer covered for 30 – 40 minutes. Serve soup warm with a sprinkling of cheese

Soup variations

Vegetable and Beef Soup
Add 500 g cubed stewing beef and add 1,5 hours to cooking time or until meat is tender.

Vegetable and Bacon Soup

Add 250 g chopped bacon or salami.
Heat butter in a heavy-based saucepan, fry bacon or salami until crispy and add to soup to serve.