Broad bean soup
Ingredients
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 400 g broad beans (fresh, prepared; tinned or frozen)
- 300 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful of fresh flat-leaf parsley and coriander, mixed to taste
- small pinch of mild paprika
- salt, pepper
- good quality virgin olive oil
Method
- In a saucepan heat a little oil, add shallot and garlic and sweat for a few minutes. Add ground coriander and cumin, fresh herbs and broad beans, top with vegetable stock and bring to the boil. Reduce heat slightly and cook for 45 minutes. Remove from heat and blend to a smooth consistency. Adjust thickness (with hot water) according to preference, season to taste. To serve, top each portion with a little olive oil and a small pinch of mild paprika.