Serves 4


  • 1.1L/40fl.oz. Fresh Veal Stock
  • 4 Carrots, thickly sliced
  • 1 Turnip, peeled and cubed
  • 8 Spring Onions, cut into 5cm/2-inch lengths
  • 175g/6oz Runner Beans, cut into 5cm/2-inch lengths
  • 175g/6oz Fresh Tomatoes, roughly chopped
  • Salt and Black Pepper

Place all the ingredients in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 1 hour.

Allow to cool a little then transfer to a food processor and process to a quite thick puree. Return to the pan, adjust the seasoning and reheat gently. Serve very hot.