Summer vegetable broth

Serves 4-6 You will need:

• 1.2L chicken stock or vegetable stock

• Salt and freshly ground black pepper

• 100g broad beans, fresh or frozen

• 100g carrot, cut into 2cm x ½ cm batons

• 100g courgette, cut into 2cm x ½ cm batons

• 4 spring onions, finely sliced

• 100g peas, fresh or frozen

• 2 tablespoon chopped parsley

• 1 tablespoon chopped fresh mint, tarragon or marjoram

• 2 tablespoons extra-virgin olive oil

1

Put the chicken or vegetable stock, whichever you’re using, in a saucepan over a medium heat, season with salt and freshly ground black pepper, and bring to a simmer.

2

Meanwhile, put another saucepan on a high heat, add water and one teaspoon of salt, and bring to the boil. Add the fresh or frozen broad beans, whichever you’re using, cook them for two to three minutes, then drain them. When the beans are cool enough to handle, use your fingers to peel them and discard the skins.

3

Now add the carrot batons to the simmering stock and cook them for four minutes. Next, add the courgettes, cook them for a further four minutes, then add the finely sliced spring onions, the cooked and peeled broad beans and the fresh or frozen peas, whichever you’re using.

4

Bring the broth back up to the boil, then add the chopped parsley and the chopped mint, tarragon or marjoram, whichever you’re using. Season to taste with salt and freshly ground black pepper.

5

Divide the broth between warm bowls and drizzle over the extra-virgin olive oil, then serve.