Ingredients

  • 25ml olive oil
  • 1 leek, sliced
  • 1 carrot, diced
  • 75g spaghetti, smashed,
  • 100g bacon lardons
  • 250ml water
  • 1 celery stick, diced
  • 1 fennel top, sliced
  • 100g pumpkin, diced
  • few leaves of spring cabbage and chard, shredded
  • 15g butter
  • 2 radish, sliced
  • Salt and pepper
Pesto
  • 1 large bunch of parsley
  • 25g Parmesan, grated
  • 100ml olive oil

Method

Print Recipe
  1. In a large non-stick frying pan, cook the bacon lardons in the oil for 1-2 mins. Then add the leek, carrot and celery and cook for another 2 mins.
  2. Add spaghetti and the remaining vegetables, then the water cook for 5 mins.
  3. To make the pesto, put everything into a food processor and blitz.
  4. To finish the soup season, stir in the pesto and top with radish.

Ingredients

  • 25ml olive oil
  • 1 leek, sliced
  • 1 carrot, diced
  • 75g spaghetti, smashed,
  • 100g bacon lardons
  • 250ml water
  • 1 celery stick, diced
  • 1 fennel top, sliced
  • 100g pumpkin, diced
  • few leaves of spring cabbage and chard, shredded
  • 15g butter
  • 2 radish, sliced
  • Salt and pepper
Pesto
  • 1 large bunch of parsley
  • 25g Parmesan, grated
  • 100ml olive oil

Method

  1. In a large non-stick frying pan, cook the bacon lardons in the oil for 1-2 mins. Then add the leek, carrot and celery and cook for another 2 mins.
  2. Add spaghetti and the remaining vegetables, then the water cook for 5 mins.
  3. To make the pesto, put everything into a food processor and blitz.
  4. To finish the soup season, stir in the pesto and top with radish.

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