Spring vegetable soup

Method

1. Heat a large heavy-based pan over a medium heat. Add the olive oil, then the fennel and potatoes. Season lightly with salt and black pepper and cook gently for 6-8 minutes until softened and almost tender but not coloured. Add the vegetable stock and bring to a low simmer.
2. Meanwhile, prepare your broad beans: larger beans, particularly those that have developed a black eye, can be tough and will benefit from being cooked in boiling water for 1-2 minutes before being peeled. Young, smaller broad beans can be put straight into a bowl with the podded peas. Remove any damaged or unwanted outer leaves from the lettuce, then wash and shred into 1-2cm pieces. Set aside. Pick the soft herbs from their stalks and chop them finely. Chop the chives (if using) as finely as you can.
3. Make sure the broth is simmering, then drop in the courgette, broad beans, peas, sugar snaps and spring onions, then cook for 2-3 minutes to soften. Add the shredded lettuce and cook for a further 2 minutes, then stir in the herbs and a squeeze of lemon juice. Season to taste with salt and a grinding of black pepper.
4. Ladle the soup into warm bowls. Garnish with the broad bean or pea tops and pea and chive flowers (if using) and trickle with olive oil before serving.