A delicious lunchtime snack which tastes as good as it looks and even feels like it’s doing you good! You could use broad beans, instead of the peas and the pesto topping adds an intense flavour punch.
Ingredients1 tablespoon olive oil
2 shallots, finely chopped
2 celery sticks, finely chopped
100g Chantenay carrots, trimmed and halved lengthways
2 garlic cloves, finely chopped
250g new potatoes, quartered
1 litre vegetable stock
200g spring greens, finely shredded
100g frozen peas
Fresh mint, shredded
2 tablespoons green pesto
2 tablespoons soured cream
MethodHeat the oil in a large saucepan and then gently fry the shallots, celery, carrots and garlic, until slightly soft. Add the potatoes and cook for a further 5 minutes.
Then add the stock, bring to the boil and simmer for 10-15 minutes until the potatoes are tender.
Next, add the shredded spring greens and the peas, and simmer for a further 5 minutes, until the vegetables are just tender.
Season with black pepper.
Remove the soup from the hob and add the mint. Ladle the soup into warm bowls.
Mix together the pesto and cream and drizzle over the top of the soup, as a garnish.