Spring Lovage Soup

Spring has sprung and so have all the delicious spring vegetables in our garden including the seasonal herb lovage, featured in this recipe

With a very bold flavour, lovage has been described by Hugh Fearnley-Whittingstall as “parsley and celery combined with a hint of aniseed and curry”. Intriguing, no?  Oh yes. And it makes a delicious addition to soups, salads, risottos and pasta. Medicinally speaking, lovage is also used to stimulate digestion, get rid of flatulence and aid stomach pains. What’s not to love about lovage!



2 cups peas
2 leeks, diced
2 medium potatoes, pealed and chopped
6 Large lovage leaves
Juice 1 lemon
1 garlic clove
750ml vegetable/ chicken stock (homemade is always best)
Salt and pepper to taste


In a large pan, add the leeks and garlic and sauté in a drizzle of extra virgin olive oil. When softened, add the potatoes and peas with enough water to cover. Boil until the potatoes start to soften. Add stock, lovage leaves and lemon juice and blend until smooth. Serve with a crusty slice of spelt bread.