Spring Vegetable Soup
1 tbsp olive oil
1 onion, chopped
1 leek, chopped
5 small carrots, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
2 courgettes (zucchini), chopped
1 bunch of asparagus, chopped
450g/1lb broad beans, shelled
salt and ground black pepper
fresh pesto to serve
1 Heat the oil in a large pan. Add the onion, leek and carrots and cook gently over a low heat for
5 minutes until the vegetables start to soften.
2 Add the hot stock, cover the pan and bring to the boil. Add the courgettes, asparagus and broad beans, then reduce the heat to a simmer and cook for 10 minutes until all the vegetables are tender. Season to taste.
3 Ladle the soup into warmed bowls and stir a little pesto into each bowl before serving.