INGREDIENTS
1
small handful Basil
1
Carrot, medium
1 stick
Celery
2
Courgettes
1
Garlic clove, fat
2
Garlic cloves
1
small handful Mint, leaves
1
Onion
500 g
Potatoes, small new
1 1/2 l
hot vegetable stock
3
drops Lemon juice
8 3/4 tbsp
Olive oil
1
drizzle Olive oil, extra-virgin
50 g
Pine nuts
200 g
Sugar snaps
1
sprinkle Parmesan
4 tbsp
Parmesan, grated
250g frozen petit pois
1 x 28g pack basil, leaves only