The Hour

With warm, muggy summer nights creeping in, it’s nice to eat something light and refreshing. This spring soup with pistou will leave you feeling satisfied without all the unnecessary stodge.

Plus, you can make it in no time at all.

Soup ingredients:
• 1 litre vegetable stock
• 200g tiny new potatoes
• 200g baby carrots
• 200g baby leeks, sliced
• 100g each x broccoli, green beans, courgettes, chopped if necessary
• 100g baby spinach

Pistou ingredients:
• 50g basil
•  2-3 fat garlic cloves, peeled
•  1 large tomato, chopped
•  1 heaped tbsp parmesan, grated
•  Extra virgin olive oil

Method:
1. Bring the stock, potatoes and carrots to a boil then cook for 5 minutes
2. Add the broccoli, beans and courgettes and cook for a further 5 minutes
3. Add spinach and season
4. Blitz all the pistou ingredients in a small food processor
5. Serve the soup with a dollop of pistou

SUMMER DELIGHTS:

• Summer pudding
• Summer pasta salad