MUM IN AWE

Pea and Pesto Soup

Whilst not always a summer meal, soup can in fact, be a lovely summer meal as the sun goes down. Served with some Foccacia bread, it’s refreshing and even cools you down!

Preparation: 15 min
Cooking time 10 mins
Serves 2

Ingredients:

• 600ml hot vegetable stock
• 700g frozen peas
• 1 tbsp olive oil
• 1 tbsp basil, finely chopped
• 1 x Parmesan rind
• 2 tbsp fresh pesto
• 15g parmesan, grated

Method:

Bring stock to the boil in a large pan.

Add the peas, and boil for approx 5 mins.

Cool slightly then put in a blended with olive oil and basil and blend until smooth. Some people like a little texture, if so, stop blending when it has a little texture left.

Rinse out the pan you were using, and pour the mixture back into the pan.

Add the Parmesan rind.

Re-heat until piping hot.

Season and remove the rind.

Ladle the soup into bowls.

Serve with a dollop of pesto, a sprinkling of grated parmesan, and freshly ground pepper.

If you have a baby, you might like to give them a little taste of this ( when cool) as a weaning recipes, from 7 months on, to encourage new tastes.

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