Spring bean broth recipe | Sainsbury`s Magazine

Ingredients

• ½ tsp fennel seeds
• ½ tsp caraway seeds
• 2 tsp olive oil, plus extra to serve
• 6 garlic cloves, sliced
• 1 vegetable stock cube*
• 20g flat-leaf parsley, stalks finely chopped and leaves picked
• 10g dill, stalks finely chopped and fronds picked
• 80g watercress, thick stems chopped and leaves picked
• 2 leeks, cut into 1cm slices
• 150g frozen broad beans
• 150g frozen peas
• 1 x 570g jar Bold Bean Co Queen Butter Beans
• juice of ½-1 lemon
• 150g Oatly Oat Fraîche (or dairy-free yogurt)*