This fresh, flavoursome soup is based on a classic Provencal recipe and is packed with sunny Mediterranean flavours.
Soup is wonderful when you can’t face a heavy meal – and because this bowlful is brimming with green vegetables and herbs, it will provide essential fibre and vitamins to boost your immunity and gut health. You can use store-bought or homemade Nourish pesto; click here for the recipe.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
For the soup
- 100g onions, finely chopped
- 20g garlic, finely chopped
- 200g carrots, diced
- 200g celery, diced
- 200g leeks, diced
- 1 sprig of thyme
- 2 litres vegetable stock
- salt and freshly ground
- black pepper, to taste
- poached eggs, to serve (optional)
For the garnish
- 100g pesto
- 100g peas
- 100g shelled broad beans
- 50g sundried tomatoes, chopped
Sauté the onion and garlic for five minutes.
Add the carrots, celery, leeks and thyme, and cook for a further five minutes.
Pour in the vegetable stock and bring to the boil.
To finish the soup, add the pesto, sundried tomatoes, peas and shelled broad beans. Heat through for a minute or two.
Serve the soup into bowls.
Top each bowlful with a poached egg, if desired.
Bright Green Pea Soup