This chilled soup is like liquid salad. Nutritional yeast gives a rich, meaty flavour and a slice of smoked salmon adds even more Umami. One for a perfect summer’s day.

Serves 2⠀
<Ingredients>⠀
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450g broad beans in pods, or 150g frozen⠀
200g garden peas, fresh or frozen⠀
A handful of fresh mint leaves⠀
1 clove garlic⠀
1tsp nutritional yeast⠀
200ml vegetable stock⠀
2tsp lemon juice⠀
Salt and pepper

Garnish⠀
2 slices smoked salmon⠀
1tsp lemon juice⠀
cucumber⠀
baby broad beans⠀
micro herbs

<Method>⠀
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1. Remove the beans and peas from their pods and boil for 3 minutes. Drain and rinse in running water.⠀
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2. When the broad beans are cool enough, peel the skin off. Keep some small ones for the garnish.⠀
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3. Place the beans, peas, mint leaves, garlic, nutritional yeast and vegetable stock in a food processor. Blend until smooth. Add lemon juice, salt and pepper. Chill the soup in the fridge.⠀
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4. Chop smoked salmon and sprinkle with lemon juice.⠀
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5. Garnish the soup with sliced cucumber, baby broad beans, mint and micro herbs. Top with chopped smoked salmon. Mix everything together with your spoon before eating.⠀