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Kids broad bean soup

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Kids broad bean soup

Starter Serves 3 25 min
This soup is simple, quick and rich. It could be eaten as a starter, but has enough body to stand on its own with a bit of crusty bread or a salad. Be sure not to skimp on the cream - it is essential to this recipe. Jane Grigson recommends adding chopped salad onion and a squeeze of lemon plus some more chopped herbs. Serve on its own or with cubes of bread fried in butter.



  • 1 onion, chopped
  • 1-2 garlic cloves, chopped
  • 60g butter
  • 350g broad beans, shelled
  • 850ml light vegetable or chicken stock, or water
  • 3 clean, good bean pods
  • 1-2 tbsp finely chopped sage or parsley
  • 1-2 tsp sugar
  • 6 tbsp double cream
  • salt and pepper

to serve

  • lemon juice (optional)
  • salad onion, finely chopped (optional)


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Cook the onion and garlic gently in the butter for about 3 minutes without colouring.
  • Step 2

    Add the beans and about 850ml of water or a light stock plus a tablespoon of chopped sage or two of parsley with the pods. Simmer until the beans are cooked (usually about 10 minutes).
  • Step 3

    Discard the pods and liquidise well until smooth.
  • Step 4

    Season to taste and include 1-2 teaspoons of sugar. Reheat and stir in the cream.

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