Often when we are feeling tired, hungover, under the weather or in need of a thoroughly nourishing broth, then this is our 10-minute go-to. The trick is to have all of the vegetables ready so that you can quickly plunge them all into the stock together to cook just lightly. If you don’t have any broad beans, just use peas.
Should you wish to bulk up this broth a little, try adding some grains or pulses. Simply cook separately as per packet instructions and add to the broth with a little more water.
- 65g broad beans
- 50g broccoli finely chopped
- 60g fennel fennel, very finely sliced (use a mandolin if you have one)
- 30g spring onions (roughly 2) finely sliced
- 10g mint, roughly chopped
- 10g parsley, roughly chopped
- 60g Spinach
- 30g celery, cut into 0.5cm slices
- 1.5tsps olive oil
- ½ tsp fennel seeds
- 1.5 tsps vegetable Bouillon powder (1 stock cube)
- 800ml water
- ¼ tsp salt
- Generous twist of black pepper
- Juice and zest of ½ a lemon
- Start by covering the broad beans in boiling water (if frozen) and leaving them to soak while you prepare the remaining vegetables.
- Chop all of the vegetables and set aside.
- Drain the water from the broad beans and remove the outer husks.
- Put the celery, olive oil, and fennel seeds into a pan over a medium heat and sauté for 2-3 minutes until the celery is just beginning to soften. Add the stock and water and whisk together until dissolved.
- Bring the liquid to the boil and add the salt, pepper and lemon zest. Add in all of the vegetables and gently boil for 2 minutes before adding in the herbs and lemon juice.
- Serve straight away as a bright, fresh, nourishing soup.