Hugh Fearnley-Whittingstall shares how to whip up a delicious dish!


  • 10 spring onions, finely chopped

  • 2 baby fennel, thinly sliced

  • 3 baby courgettes, cut in half lengthwise and cut across into small half moons

  • Sunflower oil

  • 1 litre vegetable stock

  • Handful freshly picked peas

  • Handful freshly picked baby broad beans

  • Small handful beet tops, destalked and shredded

  • Small handful little gem leaves, shredded

  • Handful parsley leaves, finely chopped

  • Few mint leaves, finely chopped


  • 1.

    Sweat the spring onion, fennel and courgette in sunflower oil for a few minutes until softened but not coloured.

  • 2.

    Add the stock and bring to a simmer, then add the peas and beans, season with salt and pepper and cook for a couple of minutes.

  • 3.

    Add the beet tops, lettuce and the chopped herbs, give the soup a stir and serve.

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