3 tbsp olive oil
2 leeks, finely sliced
2 celery sticks, finely chopped
2 zucchini, quartered lengthways, then sliced
4 garlic cloves, finely chopped
1 litre vegetable stock
250 g asparagus, woody ends removed, chopped
100 g peas, fresh or frozen
200 g broad beans, double- podded if you have time
1 small bunch fresh basil, chopped
crusty bread, to serve (optional)
- Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the zucchini and garlic. Cook gently for 5 mins more.
- Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.