Broad bean and pea soup

Total Time
0:20
Prep
0:10
Cook
0:10
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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