Low Carb Spring Minestrone Soup With Pesto

Method

STEP 1

To make the pesto. Combine three quarters of the basil leaves, garlic, lemon zest and juice in a small food processor and blitz to combine. Stir through olive oil and parmesan. Set aside.

STEP 2

Place olive oil in a large saucepan over medium heat. Add the bacon, followed by the onion, carrot, and celery. Allow to cook for a minute then give it a stir with a wooden spoon. Add the garlic. Continue to stir occasionally for 3-4 minutes or until the ingredients turn golden brown.

STEP 3

Add the potato, fennel seeds and pearl barley, stir, then pour in stock. Simmer for 25 minutes or until potato is tender.

STEP 4

Add the broccoli, zucchini and asparagus and cook for a further 3-5 minutes or until vegetables are tender but still bright green. Top the soup with a spoonful of pesto and remaining basil leaves. Serve with crusty bread.