Saturday, 8 September 2012

Broad Bean, Courgette and Potato Soup with Coriander

Broad bean, courgette and potato soup

The broad beans make this soup very satisfying, but to make a real meal of it, it would go very well with  the soda bread ciabatta I posted recently. Despite the horrible cold and damp weather we have suffered this summer, we did get some very good potatoes, a large crop of broad beans and lots of courgettes from our allotment (not to mention runner beans, French beans, kale, lettuce, rocket, mangetout, beetroot, cucumbers and tomatoes- with pumpkins and squashes to come....) While we have our own organic veggies available, I like to make as many meals as I can without bought veg as our own is so much tastier. This quick and easy lunch soup is one of those. I would have also added fresh coriander too, but we didn't grow any this year. This recipe serves at least 4 as a meal in itself, and making the soup using a pressure cooker speeds up the process too.

300g diced potato (about 1 1/2 med. potatoes)
400g courgettes, sliced
500g broad beans, cooked for a couple of minutes
1 tab olive oil
1 tab soy sauce/ Liquid Aminos
1/2 tsp coarse black pepper
1 tsp seasalt
1 rounded tab ground coriander seed
1 litre of water

  • Gently saute the potato and courgette in the oil, using a pressure cooker with the lid off.
  • Add the seasonings, soy sauce and water. put the lid on and once up to pressure, it will take about 3 minutes for the veg to become soft.
  • Blend or mash with a potato masher (which is what I used, as the Magimix was temporarily out of action).
  • Add the beans and bring back to a simmer, adjusting the seasoning if necessary.

1 comment:

  1. Fabulous ingredients - this is full of flavor. I'm going to check out your choc mousse recipe!
    Mary x

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