Summer Garden Soup with Minted Oil

Serves: 6

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 3 tablespoon(s) olive oil
• 3  baby leeks, finely chopped
• 300 gram(s) courgettes, fi nely diced
• 150 gram(s) shelled fresh peas
• 400 gram(s) can fl ageolet beans
• 1 tablespoon(s) vegetarian stock powder
• A few fresh mint leaves, chopped

Method

1. Heat 1tbsp oil in a large pan and fry leek over a low heat until soft but not coloured - around 5-7min. Pour in 900ml (11/2 pints) cold water and bring to the boil. Simmer for 10-15min until tender, then tip in the courgettes and peas. Return to boil and simmer for 5-6min until veg are tender.
2. Transfer the mixture to a food processor or blender. Drain and rinse the beans then add to the mixture with the stock powder. Whiz until smooth. Sieve into a pan, taste for seasoning and reheat gently.
3. When ready to serve, pound the mint and remaining olive oil together with a pestle and mortar or put into a small glass bowl and crush with the end of a wooden spoon.
4. Serve the soup in warmed bowls with a drizzle of the minted oil over the top.
5. Cook's tip...Sieving the soup gives a smooth, more elegant result, but you can omit this step if you plan to serve it at a casual lunch.

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