Green Vegetable Soup

Cut all vegetables into small pieces. If you add Broad Beans, peel and discard skins.

Place Vegetable Stock (OR Stock of your choice) in a large saucepan and add Green Vegetables as much as you can cook in the stock.

Add Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until vegetables are tender. Cool slightly.

Remove the Bay Leaf. Using a stick blender, make it smooth. Season with Salt & Pepper as required.

Drizzle with Cream and enjoy with nice crusty bread.