Cauliflower, Potato And Bean Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, finely chopped
4 cups vegetable stock
2 lb potatoes, quartered
1 lb cauliflower, coarsely chopped
2 tbsp tomato paste
1 lb frozen broad beans, thawed, peeled
2 None large eggs, lightly beaten
1 oz finely grated Parmesan cheese
2 tbsp finely chopped fresh mint

Preparation

Heat oil in a large saucepan over medium heat. Cook onion until soft. Add 4 cups water, stock, potatoes, cauliflower and tomato paste. Bring to a boil then reduce heat and simmer for 20 mins, or until vegetables are tender.
Remove from heat and add beans, eggs and cheese. Cover and let stand for 5 mins. Season to taste. Serve soup sprinkled with mint.