Spring Soups

Spring is full of promise for soup-making. The first little courgettes can be quickly cooked with mint and puréed into a speckled green nectar. Tender, young broad beans can be turned into bright-green cream and served with bacon. And early new potatoes can be cooked with fresh herbs.

With the first herbs of the season making an appearance in the shops, now is the time to make herbs a feature of soup.