from 1 vote
Summer Green Soup with Parsley Pesto
A delicious green soup using up summer's bounty and enhanced with parsley and almond pesto. It makes a substantial meal.
Lunch, Main Course, Supper
almonds, green, parsley, pesto, soup, summer
Choclette @ Tin and Thyme
large onion - finely chopped
garlic - finely chopped
sticks celery - sliced
new potatoes - scrubbed and roughly chopped
litres of water or vegetable stock if preferred
courgettes - sliced
broad beans - podded and shelled
shelled or frozen peas
large handfull spinach - roughly chopped
tamari or salt to taste
plump clove garlic
almonds - whole or blanched
extra-virgin olive oil
Salt and pepper to taste
Heat the oil in a large pan over a moderate heat and fry the onions for a couple of minutes.
Add the celery and fry for another couple of minutes.
Add the potatoes and garlic and fry, stirring occasionally for five minutes or so.
Add the water (or stock if using) and tamari / salt and bring to the boil.
Cover and simmer for five minutes, then add the rest of the vegetables and continue to cook for a further 10-15 minutes.
Place all ingredients in a mini food-processor and blitz until a paste has formed.
Stir 1 tbsp into the soup and add a teaspoonful to each bowl served.
Adapted from Nigella Lawson's Summer Minestrone in Delicious, Sept 2004
Recipe from Choclette @Tin and Thyme