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 oil2 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 Black Pepper | 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. |
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