I am very familiar with the panic that begins to descend when you’re ravenous, pressed for time and yet not willing to throw your nutrition standards out of the window! With a newborn, a toddler and a husband working very long hours at the moment, this soup has been a lunchtime lifesaver. No need to open a bland, overpriced tin, you can have a lively-tasting, nutritous soup from scratch in seconds. No chopping and no other preparation, use your soup spoon to stir the soup and stick everything in the dishwasher afterards.
It doesn’t get much easier than this and if you make too much keep the leftovers in the fridge or freezer for an even quicker meal next time!
Frozen peas and baby broad beans – I use a 50/50 mixture
Shop-bought pesto – make your own if you like but as you can probably guess, I don’t have time for that these days!
Put desired amount of peas and beans (you know better than I do how hungry you are!) in a large pan, as deep as possible to avoid any redecorating of the walls when you blend.
Add 1 soup spoon of pesto per person and just enough water to cover the vegetables. You can always add more later if it ends up too thick. Boil until the vegetables are cooked (about 5 minutes) then blitz.