Runner Bean & Rosemary Soup and Vegan Mofo Day 16At the start of Vegan Mofo I posted a recipe using my runner beans, but I told you I was a bit disappointed with them as some of them were a little stringy, probably because my seeds are too old. If I'm honest it did put me off them a little although if I keep picking them regularly and when they are young they aren't stringy at all! But on the days where I have forgotten to harvest or have just run out of time I kick myself as one day too many on the plant they seem to become stringy. Today I had quite a handful and some weren't young enough for me to eat as they are. As I wondered what I could do with them, I hate to throw out (compost) good food, a light bulb went on above my head. Soup! I bet they would blend down nicely into a silky smooth soup and I wasn't wrong. I decided to pair the runner beans with a herb and once again I decided this had to be rosemary. The fragrant smell of the leaves is almost like the plant is saying pick me, pick me! So I did! Ingredients - serves 2 300g Runner beans (215g prepared weight) 1 Garlic clove 500ml Boiling water 2 Tsp Vegetable bouillon powder 1 Bay leaf 3 Sprigs of rosemary 2 Tsp Fresh rosemary, chopped 1 Tbsp Lemon juice Method Put the prepared beans and garlic in a saucepan. Mix the vegetable bouillon powder with the boiling water and pour over the beans and garlic. Add the bay leaf and prigs of rosemary. Bring to the boil and reduce the heat and simmer for 10 minutes. Remove the bay leaf and sprigs of rosemary and transfer to a blender. Add 1-2 Tsp of fresh rosemary and the lemon juice and blend until silky smooth. As I was blending my soup I also added a couple of teaspoons of the cream 'cheese' with rosemary that I made yesterday just to add a touch of creaminess.