Broad beans and vegetables soup
Delicious broad beans and vegetables soup that can be adapted using any vegetables from your garden or fridge. I used fresh broad beans as they are plentiful at this time of the year.
Cooking time: 20 mins
2 tbsp vegetable oil
2 clove of garlic
400g mixed vegetables such as peppers, onions, celery, potatoes, spinach
400g shelled and peeled broad beans (about 1 kilo unpodded)
1 litre vegetable stock
Salt and pepper
Shell the fresh broad beans, place in a pan cover with boiling water, cook for 3 minutes or until soft. Drain and put aside to cool down. Peel and disregard the skins.
Heat the oil, add the raw chopped vegetables and cook stirring for a few minutes.
Cover with the stock, stir and bring to the boil. Simmer covered for 15 minutes until the potatoes are tender.
Add the previously prepared broad beans keeping some to add hole at the end.
Blend until smooth then season.