SUMMER VEGETABLE SOUP WITH MINT, CORIANDER AND PARSLEY, SERVED WITH PITTA CRISPS

This soup is really simple, light and healthy – the quality of the stock is very important so try to make your own if you can.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Approximate cost per serving: £1.70

Ingredients:

For the pitta crisps:
3 white pitta breads
Extra virgin olive oil
Sea salt and freshly ground black pepper

For the soup:
1 litre good quality chicken or vegetable stock (homemade is best)
150g podded broad beans (approx 300g unpodded)
150g shelled peas (approx 300g unshelled)
150g green beans, sliced into 2cm lengths
1 bunch of each of mint, coriander and flat leaf parsley, roughly chopped
2 spring onions, finely sliced
Juice of ½ a lemon
Salt and freshly ground black pepper to taste

Method:

1.    Prepare the pitta crisps first by slicing them into diagonal strips of about 2 cms wide. Open up each slice to make 2 pieces and arrange on a baking sheet.

2.    Sprinkle with olive oil and season with salt and pepper and bake in the oven (220°C/gas mark 6) for 15 minutes until crisp all over.

3.    While the pitta crisps are in the oven heat the stock and season well with salt and freshly ground black pepper.

4.    Add vegetables and simmer gently for 3-4 minutes until tender then remove from the heat.

5.    Add the herbs, lemon juice and spring onion and serve piping hot with a few pitta crisps on top.

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