Spring bean broth recipe
Verdant spring herbs are abundant in this comforting yet zingy vegetarian bean soup recipe. Add a dollop of oat fraîche to make it delightfully creamy
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Cooking tools:
- Mortar and pestle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
- Kettle
- Spoon
- Serving bowl
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)*
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