Made by Véronique
Published at 2016-09-15, this recipe is for 6 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-05-30
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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