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 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.