This Spring "warmer" is a local Spanish dish through and through. The ingredients came either from my huerto and herb garden or from my local Mercadona.
I had a glut of habas - broad beans - a few new potatoes, a couple of courgettes and plenty of fresh water. I found an interesting recipe online and then altered it significantly.
This late-Spring soup is full of fibre and protein.
My version is suitable for vegetarians and vegans.
Ingredients Serves 4 - Preparation time 45 minutes
200g freshly picked broad beans
1 courgette - white or green
1 medium-sized new potato - red or white
1 medium-sized onion
2 cloves of garlic
olive oil
500 ml vegetable stock
salt and pepper
fresh mint or hierbabuena
fresh basil
Method:
1. Dice the onion and crush the garlic. In a large saucepan sweat the onion and garlic in 3 tbsps of olive oil for 10 minutes. Don't let them brown.
2. Shell the broad beans and wash them thoroughly. Dry on kitchen towels.
3. Wash the courgette, dry and dice as small as possible.
4. Wash the potato, remove eyes and other blemishes and dice into cubes.
5. When the onions and garlic have softened, add the broad beans, courgette and potato and sweat for a further 10 minutes until tender.
6. Prepare the vegetable stock (I used a German Gemusebruhe which was in the kitchen cupboard) and add to the mixture in the saucepan. Stir well, bring to the boil and simmer gently for 10 more minutes or until tender.
7. Remove half the mixture and blend until smooth. Return to pan, stir thoroughly and serve with a crusty bread roll.
Serving suggestion:
I've given up alcohol for health reasons, but I'm sure a glass of hearty red wine or even a dry white would be an appropriate accompaniment for those who like a drink with their meal.
© Paul Whitelock
Pictures:
Paul Whitelock
Acknowledgements:
Paul Whitelock, Riverford
Tags:
basil, broad beans, courgette, fibre, habas, herb garden, hierbabuena, huerto, late-Spring soup, Mercadona, mint, olive oil, Paul Whitelock, potato, protein, Riverford, Spring "warmer", vegan, vegetable stock, vegetarian