Broad bean and pea soup

0
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

frozen broad beans

500 g

shortcut bacon

38 g, 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. 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 light golden. Remove from pan.
  3. Heat same pan over medium-high heat. Add broad beans, onion, garlic cloves, peas and stock and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until onion is tender. Using a stick blender, blend soup until smooth. Serve topped with bacon and lemon zest.

Notes

SERVING SUGGESTION: Crusty wholegrain bread.

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