65g broad beans
50g broccoli finely chopped
60g fennel, very finely sliced
2 spring onions finely sliced
10g mint, parsley roughly chopped
30g celery, cut into 0.5cm slices
1.5tsps olive oil
½ tsp fennel seeds
1.5 tsps vegetable Bouillon powder
¼ tsp salt
Generous twist of black pepper
Juice and zest of ½ a lemon
Start by covering the broad beans in boiling water (if frozen) and leaving them to soak while you prepare the remaining vegetables.
Chop all of the vegetables and set aside.
Drain the water from the broad beans and remove the outer husks.
Put the celery, olive oil, and fennel seeds into a pan over a medium heat and sauté for 2-3 minutes until the celery is just beginning to soften. Add the stock and water and whisk together until dissolved.
Bring the liquid to the boil and add the salt, pepper and lemon zest. Add in all of the vegetables and gently boil for 2 minutes before adding in the herbs and lemon juice.
Serve straight away as a bright, fresh, nourishing soup.
Recipe from Rosannagh @ clovefoodco.com. Check out her website for more delicious, healthy recipes.