A nourishing bowl of bliss! This spring minestrone-style soup offers all the comforting flavours of a winter warmer but with a lighter touch. Packed with the goodness & nutrients of Best Of Bone Broths, this one is sure to become a springtime staple on your weekly menu. Best enjoyed with a crusty Baguette.

Recipe & Photography by Emily Smith @muma.tuka

makes: 6 | time: 20 min cook time (can leave on low heat to simmer which will increase flavours)

Ingredients:

• 4 tablespoons Best of Bone Broth
• 5 cups of water
• 2 large stalks Celery
• 1 can Ceres Organic Cannellini beans
• 1 cup Snap peas
• 1/2 cup frozen peas
• 1 bunch asparagus
• 10 baby potatoes
• 1 Onion
• 3 Purple Radish
• 5 bulbs chopped Garlic
• Oil for cooking
• Salt, Pepper + Chilli Flakes – optional
• Ceres Organics Pesto – to top
• Symons Organic Parmesan – to top

Method:

1. Finely dice onion, garlic & celery. Set aside.
2. Roughly chop potatoes and asparagus and remove any stalks on snap peas. Set aside.
3. Heat large pot on high. Spray or add dash of oil and allow to heat. Add garlic onion and celery and allow to cook
   for a few minutes.
4. Add potatoes and best of bone broth and water. Allow to cook for 10 minutes.
5. Reduce heat to medium and add snap peas, frozen peas and asparagus
6. Cook until potatoes are soft. Add salt, pepper and chilli flakes here as per your taste.
7. Ladle into a bowl and top with thinly sliced radish, dollops of Ceres Organics Pesto and grated Symons Organic Parmesan
8. Serve with Bread Social crusty Baguette