1tbsp/15ml
vegetable oil
1 onion
2 cloves garlic
2 medium potatoes, chopped
½pt/300ml vegetable
stock
1½/675g broad beans.
shelled
juice of 1 lemon
½pt/300ml single cream
or soya milk
1 sprig mint chopped
mint leaves for garnish
salt and ground black pepper
1. Heat
the oil in a large pan and add the onions and garlic, cook until the onions
begin to soften.
2. Add the
potato and stock to the pan.
3. Meanwhile
cook the broad beans in boiling water for about 5 minutes.
4. Bring
the soup to the boil and simmer for 20 minutes. Add the beans and stir.
5. Leave
the soup to cool then add the lemon juice, cream and mint. Purée
until smooth. Season to taste.
Garnish with mint leaves.
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