Once again I am bringing the new season summer produce together. This refreshing soup works wonderfully hot or chilled along with the addition of my pungent smashed basil this takes the soup to another level.

Serves 4

Ingredients

1 litre good quality vegetable stock

2 Tbsp olive oil

1 medium sized onion, diced finely

2 medium courgettes, diced

250g firm potatoes (jersey benne), slice thinly

1 bunch asparagus (if in season), sliced thinly

1 cup broad beans, skinned if possible

1 cup peas

1 cup fresh basil

75g fresh grated parmesan

Extra virgin olive oil for serving

Sea salt flakes, freshly ground pepper

Method

In a large pot add 2 tablespoons olive oil and add the onions, cook over a moderate heat without colouring (5 minutes). Add the courgettes and cook for a further 2 minutes.

Cover with the vegetable stock and bring to the boil, add the potatoes and reduce the heat. Cook until the potatoes are just tender (10 -15 minutes depending on size).

Whilst the soup is simmering away make the basil paste to serve with the soup. I use a mortar and pestle but you can easily chop this by hand. Place all the basil leaves and the finer of the basil stalks into the mortar add a pinch of salt and mash or chop the basil until a coarse, fragrant paste occurs, add the parmesan, stir in the extra virgin olive oil. Set aside until needed.

Finally add the broad beans, peas and asparagus, season with salt and a little pepper, taste and adjust if necessary.

Serve either hot or chilled with a generous spoon of the basil paste.