200 ml (1/3 pint) vegetable stock
2 small fresh corns on the cob, or 175 g (6 oz) frozen sweetcorn kernels
8 oz (225 g) shelled fresh broad bean (fava bean)s
1 small onion, skinned and finely chopped
150 g (5 oz) low-fat soft cheese
3 tbsp (60 ml) low-fat natural yogurt
2 level tsp (10 ml) chopped fresh basil or
1 tsp (5 ml) dried
salt and pepper, to taste
fresh basil leaves, to garnish
2 small fresh corns on the cob, or 175 g (6 oz) frozen sweetcorn kernels
8 oz (225 g) shelled fresh broad bean (fava bean)s
1 small onion, skinned and finely chopped
150 g (5 oz) low-fat soft cheese
3 tbsp (60 ml) low-fat natural yogurt
2 level tsp (10 ml) chopped fresh basil or
1 tsp (5 ml) dried
salt and pepper, to taste
fresh basil leaves, to garnish
method
1. Bring the vegetable stock to a boil in a saucepan.
2. Meanwhile, using a sharp knife, remove the kernels from the corn cobs, cutting lengthways down the cobs. Discard the cobs.
3. Place the fresh corn kernels in another saucepan with the broad beans and onion.
4. Pour the boiling stock over, bring back to the boil, then lower the heat and cook gently for 8-10 minutes, until the vegetables are just tender. If using frozen corn, add it to the other vegetables halfway through cooking.
5. Meanwhile, beat the cheese until creamy, then stir in the yogurt, basil and seasoning.
6. Drain the vegetables and return them to the saucepan.
7. Add the cheese and yogurt mixture to the vegetables and reheat gently, stirring continuously, for 2-3 minutes.
8. Serve hot, garnished with the fresh basil leaves.
2. Meanwhile, using a sharp knife, remove the kernels from the corn cobs, cutting lengthways down the cobs. Discard the cobs.
3. Place the fresh corn kernels in another saucepan with the broad beans and onion.
4. Pour the boiling stock over, bring back to the boil, then lower the heat and cook gently for 8-10 minutes, until the vegetables are just tender. If using frozen corn, add it to the other vegetables halfway through cooking.
5. Meanwhile, beat the cheese until creamy, then stir in the yogurt, basil and seasoning.
6. Drain the vegetables and return them to the saucepan.
7. Add the cheese and yogurt mixture to the vegetables and reheat gently, stirring continuously, for 2-3 minutes.
8. Serve hot, garnished with the fresh basil leaves.
serving amount
serves 4
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