Pesto soup

This quick and easy pesto soup is perfect for busy days. Don't forget to add a piece of bread!

Ingredients:

• 1 white onion • 3 garlic cloves • 2 bunches fresh basil • 1 l vegetable broth • 1.5 cup grated parmigiano • ½ cup pine nuts • fresh tomatoes • burrata or mozzarella • olive oil • 2 cups frozen peas • handful of fresh mint leaves • juice of ½ lemon •

1. Start with making the pesto. Use 1 bunch of basil, 1 cup of parmigiano, the pine nuts, one garlic clove and olive oil to make a vibrant and smooth pesto.

2. Chop up your onions and other garlic cloves and saute them in a large pot. As soon as they start to get golden, add the peas and broth. Bring to a boil until the peas are soft.

3. Turn off the heat and add the rest of the basil and the mint. Get your kitchen machine and blitz the soup until nice and smooth. You can sift the soup, but I like it as it is. Add the leftover grated parmigiano.

4. Finally add the lemon juice and fresh tomatoes (as many as you like). Serve with the burrata (or mozzarella) and a big scoop of the pesto. You can also mix in the pesto as a final step.

As I said, serve with a big chunk of rustic bread and enjoy!