Hugh Fearnley-Whittingstall shares how to whip up a delicious dish!
Sweat the spring onion, fennel and courgette in sunflower oil for a few minutes until softened but not coloured.
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.
Add the beet tops, lettuce and the chopped herbs, give the soup a stir and serve.
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