Broad Bean and Mint Soup

Broad Bean and Mint Soup

No Count Recipe

Serves 4

6 portion spring onions, chopped
2 tablespoon fresh mint, chopped plus a few for garnish
1 spray low-fat cooking spray
350 g broad beans, defrosted if frozen
1 portion stock cube, vegetable, made with 600ml water
150 ml skimmed milk

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.