broad bean, spring onion and oregano soup

Broad beans lend this soup body as well as distinctive flavor, which is complemented perfectly by sweet and tender new season spring onions and the punchiness of fresh oregano.

2 tbsp extra virgin olive oil
1 medium onion, finely chopped
375 g fresh broad beans (shelled weight)
100 g peas (shelled weight, or use frozen)
1.2 litres vegetable stock
6 spring onions, white and green parts, roughly chopped
1 tsp sea salt
1 tbsp fresh oregano, chopped
juice of half a lemon

View the full recipe at The Circus Gardener’s Kitchen →