In my photos on the website I’ve got a great mound of green veg in front of me – this recipe is what I’m making. I make this soup nearly every week; it’s quick and easy and keeps well in the fridge as a lunchtime standby. It makes a great light supper and the children love it (it’s a wonderful way of stuffing them full of greens).

My preference is for a chunky soup so I can see all the vegetables, but it’s equally delicious whizzed up so it’s thick and creamy.  Why not have the best of both worlds and blitz a portion of the soup and add it back into the mix to thicken it slightly?

Serves 4-6

1 large baking potato or 3-4 small ones cut into a medium dice. I leave the skin on for extra flavour but that’s up to you. Don’t be tempted to cut it up too small or it will get mushy and you want it to still have a little bite.

Green vegetables – lots. Baby courgette, green beans, tenderstem broccoli, fresh peas, broad beans, leeks - you choose, just chop them all to a similar size.

2 litres of good quality liquid stock (chicken or veg).

2 pots of fresh pesto – this is an everyday recipe so supermarket pesto is fine. It’s a great thing to make with reduced price pesto which you see all the time on the shelves.

Lots of salt.

Method

1. Pour the stock into a pan and, once it’s hot, add the potato cubes. Partly cook the potato.
2. Add your pesto.
3. Throw in your vegetables – remember these will all cook at slightly different rates so add the vegetables that cook fastest last.
4. Season with salt to taste.
5. Serve with grated parmesan and fresh, crispy bread for dunking.