SPRING SOUPS
Spring Veg Soup
SF GF
Serves: 2-3
• 250g (1 generous cup) baby new potatoes, cut in half
• 4–5 wild garlic leaves, plus flowers to garnish, or 2 garlic cloves, peeled and left whole
• 600ml (2 ½ cups) hot cooked vegetable stock
• ½ large head of broccoli, broken into small florets
• 2 large handfuls of monk’s beard, samphire, baby spinach leaves or asparagus spears, woody ends broken off
• Salt and pepper
For the fresh herb pesto:
• 1 large handful of tender-leaf herbs, such as basil, parsley, mint, dill, tarragon and/or coriander
• 100ml (scant ½ cup) extra virgin olive oil
• 50–70g (⅓-½ cup) nuts or seeds, such as pine nuts, almonds, walnuts, pistachio nuts or sunflower seeds
• 2 garlic cloves, peeled and left whole
• Salt and pepper
1 To make the fresh herb pesto, put all the ingredients into the bowl of a food processor and blitz or pulse to a grainy sauce-like consistency. Season with salt and pepper and add more oil if too thick. Store in a sterilised airtight jar in the fridge for up to 1 week.