Broad bean & mint soup
A satisfying summery soup that is deliciously filling and so easy to make too.
6 medium, chopped
2 tablespoon(s), chopped plus a few for garnish
Calorie controlled cooking spray
Broad beans, frozen, boiled
350 g, defrosted if frozen
Vegetable stock cube(s)
1 cube(s), 600ml stock
- Heat the low fat cooking spray in a large saucepan, add the onions and cook for 2-3 minutes until just softened. Add the beans, reserving a few for garnish and stock. Bring to the boil, cover and simmer for 10 minutes. Stir in the milk and mint.
- Carefully pour into a food processor and blend until smooth. You may have to do this in batches. Alternatively use a hand blender. Return to the pan for 2-3 minutes and heat until piping hot. Season with freshly ground salt and pepper and serve garnished with the remaining beans and mint leaves.