soup · vegan

In Season Summer Soup

Sooooo in season

happyfacenobackground  happyfacenobackground  VE

Flavours: ½ stock cube, garlic clove, 1 tsp dried mint or few sprigs of fresh mint, 1 tsp dried basil or handful fresh leaves, pepper

Bulk: medium white onion, 200g fresh runner beans, 2 medium courgettes (preferably yellow), ¼ cup sweetcorn, 100g mushrooms

Jazzy: top with sliced spring onion

Lets cook: Cut the courgettes into slices then into quarters, or smaller if needed. Bake for 15 minutes with a sprinkle of paprika and pepper at 200oC. Meanwhile, slice and dice the onion, trim the runner bean ends and cut into small pieces as well as the mushrooms. Stir-fry the onion and garlic on medium heat for a few minutes to soften. Then add 500ml boiling water along with the stock cube, mint, basil, pepper, sweetcorn and runner beans. Gently boil for 10 minutes. By now the courgettes should be done so add to the soup along with the mushroom for a further 5 minutes. Then scoop into bowls and top with some sliced spring onion. So fresh  cutefacenobackground


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