Ingredients

Steps

• Blanch asparagus, peas, and both bean types in boiling salted water for 3 minutes.
• Drain the vegetables and set aside on a tray.
• Fry spring onions, celery, and potatoes in olive oil for 10 minutes until potatoes soften.
• Add 500ml stock and blanched vegetables to the pan.
• Stir in cream and seasoning, then blend with a hand blender until chunky.
• Process pesto ingredients with 15ml water until smooth.
• Serve soup in bowls finished with a drizzle of pesto.