Fresh Broad Bean and Mint Soup
Preparation 10 mins, Cooking 30 mins
Serves 4
Egg-Free, Gluten-Free, Suitable for Freezing, Wheat-Free

Ingredients
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 medium potatoes, chopped
- 300ml vegetable stock
- 675g broad beans, shelled
- 1 lemon, juiced
- 300ml single cream or soya milk
- Salt and ground black pepper
- 1 sprig mint, chopped
- A few mint leaves, for garnish
Method
- Heat the oil in a large pan and add the onions and garlic, cook until the onions begin to soften.
- Add the potato and stock to the pan.
- Meanwhile cook the broad beans in boiling water for about 5 minutes.
- Bring the soup to the boil and simmer for 20 minutes. Add the beans and stir.
- Leave the soup to cool then add the lemon juice, cream and mint. Purée until smooth. Season to taste. Garnish with mint leaves.
If you enjoyed this recipe, please consider making a small donation to help us develop more recipes
Membership
Join the Vegetarian Society from just £3 a month and claim your exclusive membership pack containing:
- A Welcome Booklet: packed with delicious recipes.
- Membership Card: to unlock discounts on veggie and vegan products.
- Members-Only Magazine: the latest edition filled with news, articles, tips and more.
- 7-Day Meal Plan: nutritionally balanced and budget-friendly.
- Exclusive eBooks: learn delicious recipes from the experts at the Vegetarian Society Cookery School.