INGREDIENTS

• 1 tbsp Olive oil

• 1 White onion, finely chopped

• 1 Garlic clove, crushed

• ½ - 1 tsp Chilli flakes, as desired

• 160g Frozen broad beans (you’ll need 500g of whole broad bean pods if using fresh)

• 400ml Veg stock

• 160g Asparagus 

• 160g Frozen peas

• Handful of dill and/or parsley, roughly chopped 

INSTRUCTIONS

If using broad beans in their pods: run your finger along each pod to open them, then push the beans out into a bowl. Small beans can be left as they are. Large beans need to be removed from their tough leathery skin. To do so, cook for 2 minutes in boiling water, drain and place into a bowl of cold water. Break the skins and gently squeeze out the bright green bean. If using frozen broad beans, simply measure out 160g in a bowl and set aside.

Heat the olive oil in a casserole dish or pan and add the onion. Cook for 5 minutes or until starting to soften, then add the garlic and chilli flakes and cook for a further 3 minutes until fragrant. 

Add the broad beans and stock, bring to a simmer and cook for 5 minutes. Add the asparagus and peas and simmer for a further 5 minutes. Remove from the heat and stir through the fresh herbs to serve.