Summer Pesto Soup

Serves 6. Preparation 25mins

Ingredients

1 onion, roughly chopped
225g leeks, trimmed
3 sticks celery (as green as possible)
225g potatoes
150g courgettes
125g asparagus
125g green beans
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1½ pints vegetable or chicken stock
150ml carton double cream
sea salt and freshly ground black pepper
3 tbsp Sacla' Classic Pesto

Method

Heat the oil in a large saucepan and cook the garlic and onion for 3-4 minutes or until beginning to soften. Add the leeks, celery and potato and cook for a further 2-3 minutes. Then add the courgettes, asparagus and green beans. Pour in the stock and bring to the boil, simmer covered for 8-10 minutes or until the vegetables are just tender. Serve immediately. Stir in the cream, Saclą Classic Pesto and plenty of seasoning and bring to the boil. Adjust seasoning.