River Cottage

Use any summer veg you have available to make this flavourful soup from Hugh Fearnley Whittingstall

Serves 6

• 10 spring onions, finely chopped
• 2 baby fennel, thinly sliced
• 3 baby courgettes, cut in half lengthwise and cut across into small half moons
• Sunflower oil
• 1 litre vegetable stock
• Handful freshly picked peas
• Handful freshly picked baby broad beans
• Small handful beet tops, destalked and shredded
• Small handful little gem leaves, shredded
• Handful parsley leaves, finely chopped
• Few mint leaves, finely chopped

1. Sweat the spring onion, fennel and courgette in sunflower oil for a few minutes until softened but not coloured.

2. Add the stock and bring to a simmer, then add the peas and beans, season with salt and pepper and cook for a couple of minutes.

3. Add the beet tops, lettuce and the chopped herbs, give the soup a stir and serve.