If you know you haven’t eaten enough veggies in the last day or two, this very quick soup will fix everything. You don’t need to use vegetable stock for this; the vegetables and lemon add plenty of flavour. The soup is best eaten on the day it is made.
Makes 1 lunch
1 tbsp rapeseed oil
1 spring onion, sliced
1 celery stalk, thinly sliced
50g fresh or frozen peas
25g fresh or frozen broad beans
1 handful of green beans, sliced
1 small courgette, sliced
squeeze of lemon juice
sea salt and freshly ground black pepper
1 handful of mint leaves
- Heat the oil in a large saucepan and add the spring onion and celery. Cook for 5 minutes until the vegetables have softened.
- Add the peas and broad beans, along with 300ml boiling water. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the green beans, courgette and lemon juice. Season with salt and pepper.
- If you are taking to work, put in a flask and the beans and courgettes will cook in the hot broth. If eating straight away, cook the soup for 3-4 minutes until the beans and courgettes are softened. Add the mint leaves just before eating.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.