LIGHT VEGETABLE SOUP
2 cups fresh, shelled broad beans 2 punnets baby marrows, baby squash and yellow patty pans, halved 8 asparagus spears, cut into 3cm pieces A large handful of fresh basil, thinly sliced 1 cup grated Parmesan 1 Heat oil in a pan and add leeks and carrots. Sauté until soft. Add the stock and bring to the boil. 2 Add broad beans and baby vegetables and cook for 4 minutes, then turn down to a simmer. 3 Add the asparagus and half of the fresh basil. Cook for a further 8 minutes or until the vegetables are tender. 4 Season with salt and pepper then swirl in a little olive oil and sprinkle with Parmesan cheese. Add remaining basil just before serving.