A healthy summer soup – based on an Italian classic and packed with greens, it’s a good source of fibre and vitamin C
Prep:10 mins
Serves 4
3 tbsp olive oil2 leeks, finely sliced2 celery sticks, finely chopped2 courgettes, quartered lengthways then sliced4 garlic cloves, finely chopped1l vegetable stock250g asparagus, woody ends removed, chopped100g pea, fresh or frozen200g broad bean, double-podded if you have timesmall bunch basil, most choppedcrusty bread, to serve
STEP 1Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.STEP 2Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.
