Ingredients:
1 tablespoon olive oil.
1 medium onion, chopped.
2 celery, chopped.
2 teaspoons dill.
600ml hot vegetable stock
400g tomatoes, chopped prunes and mixed with garlic.
400g green beans, washed and drained.
100g frozen broad beans.
1/2 lemon and take lemon juice.
Cilantro, parsley and bread to eat together.
Tips:
Spicing it first. Spice it up even more with a spoonful of harissa paste. Curry lovers can exchange for 1 teaspoon of garam marsala dill. Or for a more hearty dishes, fried chorizo sausage 4 slices with onion and celery.
Methods:
Heat oil in a large frying pan, then sauté onion and celery gently for 10 minutes until soft, stirring often. Tip of cumin and fry for another min.
Variable heat, then add the stock, tomatoes and green beans, plus a good grind of black pepper. Simmer for 8 minutes. Throw in broad beans and lemon juice, and cook for 2 minutes. Season to taste, then on top with a little lemon zest and chopped herbs. Serve with flatbread.
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