Soups & stews
Broad bean and courgette soup
A quick and easy late-spring soup that's full of fibre and protein. A very good way of using up a broad bean glut. Frozen peas can be added at the broad bean stage, if you like. If the broad beans are oldish, you may want to double pod them.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil, plus an extra splash
- 400g courgettes, grated
- 500ml vegetable stock
- 400g broad beans, shelled
- small bunch fresh mint, chopped
- small bunch fresh basil, chopped
- Parmesan, grated, to serve
- salt and pepper
Method
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Step 1
Sauté the onion and garlic in the olive oil for 10 minutes, until soft but not coloured. Add the grated courgettes, cover the pan and sweat for 10 minutes.
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Step 2
Pour in the vegetable stock, add the broad beans and simmer for 10 minutes until the courgettes and beans are tender. Season with salt and pepper, then add a splash of olive oil and lots of chopped mint and basil.
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Step 3
Take out a third of the soup, liquidise it until smooth and then stir it back into the pan. Sprinkle with Parmesan and serve warm or at room temperature.
