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Vegetable Satay soup

450 g/1lb new potatoes
1 carrot
175 g/6oz green beans
1 vegetable stock cube
100 g/4oz podded broad beans (or frozen or canned)
330ml jar satay sauce
175 g/6oz cherry tomatoes, halved
pitta bread, to serve

1. Cut the potatoes up, quarter carrots longways, then cut them across in small pieces. Trim the beans, cut them in short sticks

2. Put the potatoes and carrots in a medium pan with 850 ml/1/2 pints of water and the stock cube. Bring to biol, stir to dissolve the cube, simmer covered for 10-12 mins, tip in the beans and simmer for 2 mins

3. Pour the satay sauce and simmer for 3-4 minutes. Stir in the tomatoes. Serve with pita bread.