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less than 30 mins
30 mins to 1 hour
This light and summery soup makes the most of springtime vegetables, don't forget a dollop of pesto on top.
Try freezing this soup in portion-sized containers - it will keep for 2 months.
Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt.
By Nigel Slater