Ingredients

3 tbsp olive oil
2 leeks
finely sliced
2 celery
sticks, finely chopped
2 courgettes
quartered lengthways then sliced
4 garlic cloves
finely chopped
1l vegetable stock
250g asparagus
woody ends removed, chopped
100g pea
fresh or frozen
200g broad bean
double-podded if you have time
small bunch basil
most chopped
crusty bread
to serve
Method
step 1
Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.

step 2
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.