A fresh, light, irresistible and super healthy green peas and basil pesto soup. Perfect for the most delightful season of the year! Spring is in the air ????
- 2 tablespoons olive oil
- 1 leek diced
- 1 small onion
- 500 ml vegetable broth
- 500 gr fresh or frozen green peas
- 2/3 spoons fresh basil pesto
- Salt & pepper to taste
- 1 knob of butter
- 50gr basil leaves
- 50ml extra virgin olive oil
- 1 garlic glove
- 35gr Parmesan
- 1 handful of pine nuts
- Optional toppings:
- 1/2 cup crème fraiche
- freshly minced basil
Heat olive oil and butter in a pan, over medium heat. Add onion and leeks and cook, stirring occasionally until soft, about 10 minutes. Pour in the stock, bring to the boil and simmer for 10 mins.
Add peas and cook for 20 minutes or until the peas are tender.
In the meanwhile prepare the fresh pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
Transfer pea mixture to the blender in batches and puree until smooth. Add 2/3 spoons of fresh basil pesto.
Season generously with salt and pepper and serve with crème fraiche, Parmesan and a sprinkle of fresh basil.
It can be eaten cold or hot. ENJOY!