Pea & Mint Pesto Soup 

by Seasoned Cookery School

Serves 4

Ingredients

• 500g frozen peas
• 3 medium potatoes, peeled and cubed
• 1 litre of vegetable stock
• 10g fresh mint leaves
• 10g pine nuts
• 1 garlic clove
• 4 tsp olive oil
• 2 tbsp parmesan cheese

Method

Put the peas, potatoes and stock in a pan and bring to the boil. Cook until the potatoes are soft.

While the peas and potatoes and cooking get started on the pesto. You can make the pesto in either a small blender or a pestle and mortar.

Put the mint leaves, pine nuts, garlic clove, olive oil and parmesan in the blender and pulse until you have a paste.

When the potatoes have cooked, blend the soup until smooth. Top with a spoonful of pesto before serving.