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Mint gives a fresh aroma to this creamy soup. You can serve it hot or warmish.

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Broad Beans Soup with Mint

Ingredients
Serves two:
200g fresh broad beans
75g bacon
2 celery stalks
1 carrot
1 onion
20 fresh mint leaves
1 potato
500ml water

Directions
Mince the celery stalks with carrot and onion. Fry with oil in a large pot for two minutes.
Add the bacon and fry one minute.
Add the fresh broad beans, stir, then pour the water and potato, peeled and cut into dices.
Cook 25 minutes, until broad beans are tender.
Add mint leaves and puree soup in food processor.
Garnish with mint leaves.

This goes to Debinhawaii from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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