LIGHT VEG­ETABLE SOUP

Friday - - Recipe Cards -

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.

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