A nourishing bowl of bliss! This spring minestrone-style soup offers all the comforting flavours of a winter warmer but with a lighter touch. Packed with the goodness & nutrients of Best Of Bone Broths, this one is sure to become a springtime staple on your weekly menu. Best enjoyed with a crusty Baguette.
Recipe & Photography by Emily Smith @muma.tuka
makes: 6 | time: 20 min cook time (can leave on low heat to simmer which will increase flavours)
Ingredients:
- 4 tablespoons Best of Bone Broth
- 5 cups of water
- 2 large stalks Celery
- 1 can Ceres Organic Cannellini beans
- 1 cup Snap peas
- 1/2 cup frozen peas
- 1 bunch asparagus
- 10 baby potatoes
- 1 Onion
- 3 Purple Radish
- 5 bulbs chopped Garlic
- Oil for cooking
- Salt, Pepper + Chilli Flakes – optional
- Ceres Organics Pesto – to top
- Symons Organic Parmesan – to top
Method:
- Finely dice onion, garlic & celery. Set aside.
- Roughly chop potatoes and asparagus and remove any stalks on snap peas. Set aside.
- Heat large pot on high. Spray or add dash of oil and allow to heat. Add garlic onion and celery and allow to cook for a few minutes.
- Add potatoes and best of bone broth and water. Allow to cook for 10 minutes.
- Reduce heat to medium and add snap peas, frozen peas and asparagus
- Cook until potatoes are soft. Add salt, pepper and chilli flakes here as per your taste.
- Ladle into a bowl and top with thinly sliced radish, dollops of Ceres Organics Pesto and grated Symons Organic Parmesan
- Serve with Bread Social crusty Baguette
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