|Broad bean, courgette and potato soup|
300g diced potato (about 1 1/2 med. potatoes)
400g courgettes, sliced
500g broad beans, cooked for a couple of minutes
1 tab olive oil
1 tab soy sauce/ Liquid Aminos
1/2 tsp coarse black pepper
1 tsp seasalt
1 rounded tab ground coriander seed
1 litre of water
- Gently saute the potato and courgette in the oil, using a pressure cooker with the lid off.
- Add the seasonings, soy sauce and water. put the lid on and once up to pressure, it will take about 3 minutes for the veg to become soft.
- Blend or mash with a potato masher (which is what I used, as the Magimix was temporarily out of action).
- Add the beans and bring back to a simmer, adjusting the seasoning if necessary.