Spring Soup With Cheesy Toast

Preheat the oven to 200°C/400°F/gas 6.

Drizzle one tablespoon of olive oil into a large deep pan over a medium heat. Add the vegetable base mix, a pinch of freshly ground black pepper and sea salt, two sprigs of fresh thyme, and cook, stirring, for 10 minutes until softened.

Drain the beans, reserving the juice, then add half of the beans along with the juice to the pan. Crumble in the stock cube and top up with 800ml boiling water. Stir well, cover and bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the sliced spring greens and cook for 2 more minutes, until tender. Transfer to a blender and blitz until smooth, then season to perfection.

Place the bread on a baking tray and coarsely grate over the cheese. Sprinkle over the remaining beans and the chilli flakes and bake for 8-10 minutes, or until golden and crisp.

Divide the soup between warm bowls, top with the crispy beans and cheesy toasts, sprinkle with a few fresh thyme leaves and a drizzle of olive oil and serve.