Seasonal Recipes

Autumn minestrone with dill pesto

onion, finely chopped
medium carrot, diced
stick of celery, diced
tbsp olive oil
fat garlic clove, crushed
1.5 litres hot vegetable stock or Love and Bones Chicken Broth
500 g small new potatoes, sliced
2 zucchinis, diced
1 cup beans, halved or quartered
1 cup frozen baby peas
small handful each of basil and dill leaves
extra-virgin olive oil
grated parmesan for sprinkling

For the dill pesto:

garlic cloves, peeled
2 tbsp pine nuts
1 handful dill, leaves only
1 handful basil, leaves only
tbsp grated parmesan
100 ml olive oil
a few drops of lemon juice
In a large pan, soften the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.
Add the garlic to the onion, carrot and celery, and cook for 1 minute.
Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.
Add the zucchini and simmer for a further 5 minutes, then add the sugar snap peas and petit pois and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.

Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated parmesan.