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
Serves: 4

Ingredients:

2 tbsp vegetable oil
2 clove of garlic
fresh thyme
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.

Enjoy.

Used for cooking: Tierra negra CL 545 round casserole and serving: CL 144 Soup bowl with handle