Zucchini, broad bean and pea soup

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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
  1. Pour the olive oil into a large saucepan
  2. Add the chopped onion and gently fry for a couple of minutes, to soften
  3. Add the diced zucchini to the pan and gently fry for a few minutes
  4. Add the vegetable stock, peas, broad beans and fresh herbs and cook for a further 3-4 minutes
  5. 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!)
  6. Return the soup for he heat, squeeze in the juice of one lemon and season to taste
  7. Serve with fresh, crusty bread

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