Page title and description

Soups & stews
Broad bean and courgette soup
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
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
-
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.