Vegetable soup with mint, coriander and parsley

Fresh or frozen, peas bring a refreshing lightness to any dish and are therefore often used to lift the spirits of what might otherwise be overly-hearty winter warmers…

screen-shot-2016-11-14-at-09-53-47Vegetable soup with mint, coriander and parsley

SERVES 4 – Preparation 5 minutes – Cooking 15 minutes 

  • 150g frozen peas
  • 150g frozen green beans, sliced into 2cm lengths
  • 150g frozen broad beans
  • 1 litre good-quality chicken or vegetable stock (homemade is best)
  • 1 bunch each of mint, coriander and flat leaf parsley, roughly chopped
  • 2 spring onions, finely sliced
  • the juice of ½ a lemon
  • salt and freshly ground black pepper to taste
  1. Add the vegetables and seasoning to the stock and place over a medium heat.
  2. Simmer gently for about 10 minutes, until the vegetables are tender, then remove from the heat.
  3. Add the herbs, lemon juice and spring onion and serve piping hot.

This recipe first appeared on The Taste of Summer