Country Vegetable Soup

This satisfying soup captures all the flavours of the countryside. The basil and garlic purée gives it extra colour and a wonderful aroma - so don’t omit it.

Serves 6 - 8

Ingredients

• 275g of fresh shelled broad beans, soaked overnight in water.
• 1/2 tsp herbs de Provence.
• 2 cloves of garlic.
• 15ml olive oil.
• 2 small leeks, finely sliced.
• 1 onion, finely chopped.
• 1 celery stick, finely sliced.
• 2 carrots, finely diced.
• 2 potatoes, peeled and diced.
• 115g of French beans.
• 1.2 litres of water.
• 115g of peas.
• A handful of spinach leaves.
• 2 cloves of garlic.
• 15g of basil leaves.
• 4 tbsp of grated parmesan cheese.
• 60ml of olive oil.

Method

1. To make the purée, blend the garlic, basil and parmesan until smooth; slowly add the olive oil and continue blending until smooth.
2. If the beans are dried, boil vigorously for 10 minutes then drain.
3. Place the beans in a pan with the herbs and 1 garlic clove, add water to cover by about 2cm; boil and simmer for 10 minutes for fresh beans or 1 hour for dried beans.
4. Heat the oil in another pan and fry the onion and leeks for 5 minutes.
5. Add the celery and carrots with the remaining garlic. Cook for 10 mins.
6. Add the potatoes, French beans and water. Boil, then cover and simmer for 10 minutes.
7. Add the remaining vegetables and then simmer for 25 - 30 minutes.
8. Add the spinach and season with salt and pepper then simmer for another 5 minutes.
9. Optionally blend then serve.