Chunky vegetable soup

Name: Chunky vegetable soup
Ingredients: 2 tbsp rapeseed oil; 2 leeks (350g), sliced; 3 garlic cloves, finely grated; 300g baby potatoes, sliced; 1l vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed); 250g asparagus, stems cut into chunks, tips separated; 160g baby frozen broad beans or soya beans; 400g can borlotti beans, drained; 4 tomatoes, chopped; 30g pack of basil, stems and leaves separated and finely chopped; 300g tub cottage cheese; 75g gram (chickpea) flour, sifted; 1 egg, beaten; 3 tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)