This is my favourite summer soup and I make it really regularly during the warmer months. Very simple to make with delicious fresh flavours.
(Serves 4)
- 1-2 zucchini/courgettes – diced
- 1 onion – chopped
- 1/2 cup frozen broad beans
- 1/2 a cup frozen peas
- Handful of fresh parsley
- Handful of fresh lemon thyme
- About 1 pint of organic vegetable stock (I use Kallo stock cubes, which are also gluten-free as well as being vegan)
- Splash of olive oil
- Juice from one lemon
- Sea salt and pepper to season
- Pour the olive oil into a large saucepan
- Add the chopped onion and gently fry for a couple of minutes, to soften
- Add the diced zucchini to the pan and gently fry for a few minutes
- Add the vegetable stock, peas, broad beans and fresh herbs and cook for a further 3-4 minutes
- Remove from the heat and blend (I just use a hand-held blender as I find it easier in a small kitchen plus there’s less washing up!)
- Return the soup for he heat, squeeze in the juice of one lemon and season to taste
- Serve with fresh, crusty bread