Photo of Broad bean and pea soup by WW

Broad bean and pea soup

1 - 4
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Making a batch of soup is a great way to get organised and keep your Budget on track. This one is light, tasty and satisfying. Make it ahead, then simply heat and eat!

Ingredients

Frozen broad beans

500 g

Shortcut bacon

45 g, (buy 50g), fat trimmed, thinly sliced

Brown onion

1 medium, chopped

Garlic

2 clove(s), chopped

Frozen green peas

500 g

Vegetable stock cube

2 individual, to make 1L (4 cups) liquid vegetable stock

Fresh lemon rind

1 tbs, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook broad beans following packet instructions. Drain. Refresh under cold water and drain well. Peel beans and discard skins.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp and golden. Transfer to a paper towel-lined plate.
  3. To the same pan, add broad beans, onion, garlic, peas and stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until onion is tender. Season with salt and pepper. Using a stick blender, blend soup until smooth. Serve topped with bacon and lemon rind.

Notes

Soup will keep covered in the fridge for up to 1 week or can be frozen in a reusable container for up to 3 months. Thaw at room temperature and reheat over a low heat until hot to serve.