• 1 onion, finely chopped
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 2 tbsp olive oil
  • 1 fat garlic clove, crushed
  • 1.5 litres hot vegetable stock
  • 500 g small new potatoes, sliced
  • 2 courgettes, diced
  • 200 g sugar snap peas, halved
  • 250 g frozen petit pois
  • 1 small handful basil leaves
  • 1 small handful mint leaves
  • 6 tsp extra-virgin olive oil
  • 1 tbsp grated parmesan for sprinkling


  1. 1

    In a large pan, soften the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.

  2. 2

    Add the garlic to the onion, carrot and celery, and cook for 1 minute.

  3. 3

    Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.

  4. 4

    Add the courgettes and simmer for a further 5 minutes, then add the sugar snap peas and petit pois and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.

  5. 5

    Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated parmesan.


    Get ahead: make up to the end of step 3 a few hours ahead

Nutritional Details

Each serving provides
  • Energy 1989kj 475kcal 24%
  • Fat 35.7g 51%
  • Saturates 6.9g 35%
  • Sugars 6.5g 7%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 632kj/151kcal

Each serving provides

7.1g carbohydrate 0.8g fibre 4.2g protein

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