Minted Broad Bean Crumbled Feta

• 1 medium onion, peeled and roughly chopped
• 2 leeks, trimmed, washed and roughly chopped
• 5 g th

Gently cook the onion, leek and thyme in the olive oil, without colouring, until soft.

Add the flour, stir well, then gradually add the vegetable stock.

Bring to the boil, add the broad beans, season with salt and pepper then simmer for 15 minutes.

Process the soup in a blender until smooth, then strain through a fine-meshed sieve, and return the soup to a clean saucepan