Ingredients:

• 400 grams of fresh runner beans (trimmed and chopped)
• 1 medium onion (finely diced)
• 2 cloves of garlic (minced)
• 1 potato (peeled and diced, about 200 grams)
• 1 carrot (diced)
• 750 ml vegetable or chicken stock
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme or a sprig of fresh
• A squeeze of lemon juice (optional for a touch of brightness)
• Fresh parsley (for garnish)

Method:

1. Prep Your Ingredients: Wash, trim, and chop the runner beans. Dice your onion, garlic, potato, and carrot. Having everything chopped and ready to go will make the cooking process smoother.
2. Heat the Oil: In a large pot, heat the olive oil over medium heat. You want it hot but not smoking.
3. Sauté the Aromatics: Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. The aroma will be inviting!
4. Add the Veggies: Toss in the diced carrot and potato to the pot, stirring well. Cook for about 3-4 minutes.
5. Stir in the Runner Beans: Once coated with the oil and aromatics, add your runner beans. Cook for another 2 minutes, allowing the flavors to marry.
6. Pour in the Stock: Add the stock (vegetable or chicken) to the pot, ensuring all the vegetables are submerged.
7. Season and Simmer: Sprinkle in the thyme, salt, and pepper to taste. Bring the soup to a gentle simmer before reducing the heat to low. Cover partially and simmer for about 20-25 minutes until all vegetables are tender.

Cooking Process:

Here’s the sequence to bring your soup to life:

1. Follow the preparation steps as outlined.
2. Allow the soup to simmer slowly; this develops the flavours beautifully, giving each element time to infuse into the broth.
3. Taste and adjust seasoning as needed. A pinch more salt, a dash of pepper, or a squeeze of lemon juice can transform your soup.
4. When ready, remove from heat and let sit for a few minutes.
5. Serve hot in bowls, garnished with fresh parsley.