1 litre (1¾pt) vegetable stock

1 bay leaf

2 sprigs of thyme

1 clove of garlic, unpeeled, squashed

2 carrots, peeled and sliced 

100g (4oz) frozen soya beans, broad beans or peas

4 spring onions, finely sliced



Put the stock, bay leaf, thyme and garlic into a pan and bring to the boil.

Add the carrots and simmer for 5 minutes.

Then add the beans or peas and cook until tender. Turn off the heat and stir in the spring onions. Season with pepper and serve.