Green edamame, pea and zucchini soup

Ingredients

For 1 serving

• Edamame170 g
• Peas100 g
• Zucchini150 g
• Spring onions2
• Vegetable broth400 g
• Basil5 g
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

In season: May – July

Method

1. Heat the vegetable stock. Meanwhile trim the spring onions and slice them thinly; wash and trim the courgettes and cut them into cubes of about 1 cm.
2. In a pot heat the oil over medium-low heat and soften the spring onions for 3 minutes, until soft; add the courgettes and hot stock, season with salt and simmer over medium-low heat for 8 minutes.
3. Add the edamame and peas and cook for another 6 minutes, until tender but still bright green.
4. Blend a third of the soup and return it to the pot to make it creamy; adjust the salt and black pepper.
5. Meanwhile toast the wholemeal bread for 2–3 minutes, until crisp. Finish the soup off the heat with torn basil and serve it with the bread.