Broad bean, coconut water and rose geranium soup, kale crisps

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Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

This recipe was one of those that came out of our insane vegetable garden on the roof of the Saxon parking lot. Fresh broad beans and fresh rose geraniums. Crazy combination… As in crazy good.


Rose geranium syrup

  • 35 g rose geranium leaves
  • 250 ml coconut water

Broad bean soup

  • 25 g onion
  • 25 ml oil
  • 1 g garlic – grated
  • 300 ml vegetable stock
  • 400 ml broad beans – peeled
  • 70 ml rose geranium syrup
  • salt
  • 64 g broad bean purée – 8g per serving
  • 24 shards kale crisps – 3 shards per serving
  • 32 shavings (16g) fresh coconut, toasted – 4 shavings per serving
  • 40 shoots radish sprouts – 5 per serving


To create the rose geranium syrup, place the ingredients in a vacuum bag and vacuum seal, and steep until needed.

Peel and finely dice the onions. Gently cook out in the oil with the garlic until soft but not coloured. Add the vegetable stock to the pot and bring up to a simmer. Add the beans and cook until just tender. Blend in a Thermomix jug until smooth. Stir in the rose geranium syrup and season to taste. Chill quickly.

To assemble, arrange 8 g of the broad bean purée, 3 kale crisp shards, 4 fresh coconut shavings and 5 radish sprouts on each hot soup plate as desired, and pour 100 ml of hot soup into each soup plate at the table.