Refreshing broad bean soup is hearty and yet great for those last days of summer because of the lemon. Ready in 20 minutes.
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Peel and roughly chop the onion and garlic cloves, it doesn't really matter how you cut them cause we're going to blend the soup anyway.
Heat up olive oil in a large pan and sauté the onion and garlic for about 2 minutes. Add the (frozen) broad beans and peas and sauté them a few minutes more. Pourin the vegetable stock and bring to a boil.
When the soup has come to a boil you can turn down the heat and let it simmer for 10 minutes, or until the broad beans or fully cooked. Keep some broad beans aside if you like and blend the rest of the soup until smooth.
You can use a (immersion) blender to do this. Season the soup with pepper, salt and juice of half a lemon. Serve the soup over plates or bowls and add a small amount of the whole broad beans and peas.
You could add a small handful of diced cooked ham to make this soup non vegetarian. Garnish the soup with lemon zest and enjoy your meal!
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