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Ingredients
Ingredients 60 g / 2 oz butter 250 g / 8 oz asparagus, stalks chopped, tips reserved tips reserved 250 g / 8 oz broccoli, broken into florets 6 spring onions, chopped 250 g / 8 oz fresh or frozen broad beans 250 g / 8 oz fresh or frozen peas 4 cups / 1 litres / 1 ¾ / 4 pt vegetable stock 250 g / 8oz green beans, cut into 2.5 cm/1 in pieces freshly ground black pepper

Instructions
Method 1. Melt butter in a large saucepan, add asparagus stalks, broccoli, spring onions, broad beans and 185g/6oz peas and cook, stirring, for 5 minutes. 2. Stir in stock and bring to the boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Using a slotted spoon, transfer vegetables to a food processor or blender and process until smooth. 3. Return vegetable puree to stock mixture. Add reserved asparagus tips, green beans and. remaining peas and bring to the boil. Reduce heat and simmer for 5 minutes or until vegetables are tender. Season to taste with black pepper. Note: Most soups freeze well. When freezing any liquid leave a 5cm/2in space between the soup and lid of the container, as liquid expands during freezing. Serves 4