Green Bean Soup with Herb Oil

Ingredients

• For the Soup
• Olive oil 1 tbsp
• Medium onion 1, finely chopped
• Garlic cloves 2, minced
• Fresh or frozen green beans 500g, trimmed and halved
• Vegetable stock 1 litre
• Lemon juice 1 tbsp
• Salt and black pepper to taste
• For the Herb Oil
• Extra virgin olive oil 50ml
• Fresh parsley 15g, finely chopped
• Fresh basil leaves 10g, finely chopped

Method

1. To make the herb oil, combine the extra virgin olive oil, chopped parsley, and basil in a small bowl. Stir well and set aside.
2. Heat 1 tbsp of olive oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.
4. Add the green beans to the pot and stir for 2-3 minutes. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the beans are tender.
5. Remove the soup from the heat. Stir in the lemon juice. Season generously with salt and black pepper to taste.
6. For a smoother soup, you can blend it using an immersion blender until it reaches your desired consistency. Alternatively, leave it chunky.
7. Ladle the soup into bowls. Drizzle generously with the prepared herb oil just before serving.