Olive oil for frying
1 onion, chopped lengthwise
1 bunch of spring onions, white and green separated and finely chopped
(Alternatively replace all the onions with one large leek, including asuch of the light green as you can, finely chopped)
1 carrot, chopped into small chunks
2 sticks of celery, chopped
5 cups of vegetable stock (I used 2 cubes)
2 cups of fresh broad beans, removed from pods (this is a rough keasurement, use whatever you have and adjust the amount of stock to match)
Splash of lemon juice
2 tsp fresh basil, chopped
1 tsp Moroccan seasoning
1 tsp papeika
Salt and pepper to taste
METHOD
In a large pan, heat the oil and fry the onions until they start to soften. Add in the carrots and celery and keep frying until the onions start to brown.
Add in 4 cups of stock, bring to a boil, then simmer until the carrots are cooked. Now add in the beans and cook for a further 3 mins.
Turn off the heat. Either zap the soup with a stick blender, or ladle out a portion into a bullet blender. Blend as much or as little of the soup as you like (in the pic above I blended about half).
Return the blended liquid to the soup. Use the remaining 1 cup of stock to help you get as much of the mixture out of the blender as possible.
Return to a low heat. Add the lemon juice, basil, paprika, Moroccan seasoning and then taste and add salt and pepper of needed.
Serve with crusty bread. We also had this with leftover cauliflower cheese added into the centre of the soup dish.
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