Spring vegetable soup - delicious. magazine

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 2 small fennel bulbs, diced into 1cm cubes
• 4 new potatoes, cut into 1cm cubes
• 1 litre well flavoured vegetable stock (check it’s vegan and gluten free, if it needs to be)
• 2 large handfuls podded fresh young broad beans (see swaps)
• 2-3 handfuls podded fresh peas (see swaps)
• 1 small lettuce (little gem works well)
• Handful mixed fresh herbs, such as mint, lovage (see swaps), parsley, basil, fennel tops, chives
• 1 small courgette, cut into 1cm cubes
• Handful sugar snap peas
• 6 spring onions, thinly sliced
• Squeeze of lemon juice
• Broad bean or pea tops, or pea and chive flowers, to garnish (optional)