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CHILLED BROAD BEAN & MYZITHRA SOUP- FROM MEET & EAT

Ingredients:
225 g fresh, shelled broad beans
1 zucchini, sliced
1 tsp ground cumin
1 diced onion
1 clove garlic, crushed
600 ml vegetable stock
4 tbsp chopped fresh mint
125 g sour Myzithra cheese (can use Feta as well)
6 tbsp extra virgin olive oil
2 tsp lemon juice

Cooking process:
Fry the broad beans, zucchini, onion and garlic with 1 tsp cumin in 2 tbsp olive oil for 5 minutes. Add the stock and 2 tbsp mint, cover and cook for 15 minutes. Purée the soup with the cheese, season, cool and chill. Mix the rest of the chopped mint with 4 tbsp of olive oi, the lemon juice and seasoning. Serve swirled into the soup.

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