Garden Soup

2 tbsp extra virgin olive oil

1 onion, sliced

1 leek, sliced

250g courgette, diced

1 sprig of rosemary, leaves removed and chopped finely

2 bay leaves

1 litre good quality vegetable stock

250g chard, leaves and stalks, roughly chopped

250g, broad beans,  peeled

2 spring onions, finely chopped

2 tbsp flat leaf parsley, finely chopped

salt and pepper



Put the oil in a saucepan over a medium heat, add the onion, leek, courgette, 

rosemary and bay leaves, cook for 8 - 10 minutes until the veg is softening and starting to turn golden brown.

Pour in the vegetable stock, simmer for 10 minutes. Add in the chopped chard and the broad beans and continue to simmer for a further 8 - 10 minutes.

Remove from the heat, take out the bay leaves, add the chopped spring onion and parsley, season to taste.

To boost the veg even more you could add some peas, diced carrots, diced 

turnip or shredded cabbage.