Page title and description

Soups & stews
Broad bean and mint soup
Ingredients
- 200g broad beans (podded weight, make up the amount with frozen peas if you need to)
- 2 tbsp olive oil
- 2 bunched onions, peeled and sliced
- 600ml veg stock
- 100ml milk (or use all stock)
- 2 tbsp mint leaves, shredded (keep a few for garnish)
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
10 min
PT10M
-
Step 1
Cook the broad beans in a pan of boiling water for 3 minutes. -
Step 2
Drain and refresh in cold water, then remove the outer skins and discard. -
Step 3
Heat the oil in a saucepan and gently fry the onions for 3- 4 minutes, until just softened. -
Step 4
Add the double-podded broad beans and stock, bring to the boil and simmer for 2 minutes. -
Step 5
Remove from the heat, add the milk and mint leaves, season and blitz in a food processor until smooth. Garnish with a few shredded mint leaves.