Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sunflower oil
  • 1 onions (coarsely chopped)
  • 2 cloves garlic (crushed)
  • 2-3 courgettes (coarsely chopped (see recipe notes))
  • 1 pint vegetable stock
  • 150 grams fresh broad beans (podded weight)
  • 1 tbsp fresh mint leaves (chopped)
  • 1 tbsp fresh basil leaves (torn)
  • 100 grams Gouda (grated (see recipe notes))
  • s Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)

Instruction

  • Heat oil in a medium soup pot over a medium heat.
  • Gently saute the onion for five minutes, until it softens but does not colour.
  • Add the garlic and courgettes and cook for a further two minutes, stirring occasionally.
  • Add the vegetable stock and pop the lid on the pot. Leave to simmer for 15 minutes, or until the vegetables are tender.
  • Meanwhile, boil the broad beans for four minutes. Drain and plunge them into some cold water. Remove the pale green skins and set the vibrant green broad beans aside.
  • A few minutes before the end of the cooking time add the chopped mint and torn basil to the soup pot. Leave the soup to cool for a few minutes and then puree with a hand blender until smooth.
  • Stir in the grated Gouda and the broad beans and reheat the soup. Do not allow to boil.
  • Season to taste and serve with plenty of crusty bread.