Vegan broad bean soup with green chive salsa

1. Heat a dry grill pan for salsa, put one layer of chive stalks from one bunch. Grill one minute, turn to the other side, grill 30 seconds. Cool, chop together with the other bunch. Mix to a paste with olive oil, lemon juice and a pinch of salt. Refrigerate.

2 We wash the broad beans and boil them for 5 minutes in lightly salted water. Then drain, but keep the cooking water.

3.We wash leek and celery under running water, clean and cut into slices.

4.In a large pot heat oil, add leek, celery and spices. Fry on low heat for 10 minutes.

5.Cut washed and peeled potatoes into cubes, add to the pot. We fry, stirring for 5 minutes. We add garlic and fry another minute.

6) Pour in 1.5 liters of broad bean stock and cook for 20 minutes.

7. pour off a cup of soup and mix. Pour into the pot, add the broad beans. Season. Serve with salsa.