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
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.
