• Garden vegetable soup with pesto

    Serves: 4
    Cooking Time: 1 hour 15 mins


    • PESTO
    • 100g fresh basil
    • 100g pine nuts
    • 150ml olive oil
    • 50g Parmesan, freshly grated
    • salt and freshly ground black pepper, to taste
    • SOUP
    • 50ml olive oil
    • 50g onion, chopped
    • 100g carrots, chopped
    • 150g potatoes, chopped
    • 100g celery, chopped
    • 1,5 litres vegetable stock
    • 200g baby marrows, chopped
    • 150g green beans, chopped
    • 200g spinach, shredded
    • 150g cauliflower, chopped
    • 100g fresh peas, shelled
    • salt and freshly ground black pepper, to taste
    • 120g linguine
    • 8 basil leaves, to garnis



    For the pesto, blend all the ingredients in a food processor until smooth. Adjust the seasoning to taste and set aside.


    For the soup, heat the oil in a large pot and sauté the onion until transparent, about 3 minutes. Add the carrots, potatoes and celery, pour in the stock and bring to a boil. Simmer for 5 minutes and add the remaining vegetables. Cover with the lid and cook for 1 hour over a low heat. Season to taste.


    Just before serving, cook the linguine in plenty of salted boiling water until al dente and drain.


    Serve the soup with a spoonful of the warm linguine and a dollop of the pesto, garnished with the basil.