Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 medium carrots (diced small)
- 1 stalk celery (diced small)
- 2 cloves garlic (minced)
- 12 mini potatoes (sliced ⅛ inch thick )
- 6 cups chicken bone broth
- ¼ teaspoon chili flakes
- 12 medium asparagus spears (chopped small)
- 1 cup peas (fresh or frozen)
- 1 cup snap peas (halved)
- ½ cup grated parmesan cheese
- ¼ cup fresh lemon juice
- 3 tablespoons pesto
- Salt and pepper (to taste)
- Fresh basil and grated parmesan (to serve)
Instruction
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent, about 3 minutes. Add the garlic and cook for one minute more.
- Add the potatoes, bone broth, and chili flakes, and bring the pot to boil. Reduce the heat and simmer gently with the lid partially on the pot for 10 minutes.
- Add the asparagus, peas, and snap peas and simmer for 5 minutes more.
- Stir the parmesan cheese, lemon juice, and pesto into the soup then season to taste with salt and pepper. Serve with fresh pesto and extra parmesan on top.
