Pic of Broad bean and courgette soup

Broad bean and courgette soup

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Soups & stews

Broad bean and courgette soup

Starter Serves 4 45 min
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.


  • 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


Prep time: 10 min
Cooking time: 35 min
  • 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.
  • 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.
  • 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.

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