This soup is the essence of summer it is light, refreshing and full of flavour! Asparagus, broad beans and baby zucchini can be added and why not try a little fresh oregano, marjarom or mint for a little difference!

Serves 4-6
1 Tbsp olive oil
200g good quality bacon (can be omitted if vegetarian)
300g new season potatoes (jersey benne), cut into quarters
Bunch spring onions, finely cut
3 garlic cloves, crushed
2 litres chicken or vegetable stock (hot)
300g spring cabbage, thinly sliced
300g fresh or frozen peas
1-2 lovage leaves (optional)
Handful fresh basil
Extra virgin olive oil
Sea salt and freshly ground black pepper

To serve: crusty bread

Method
Heat the oil in a pot over medium-high heat, add the bacon and cook until golden (2-3 minutes). Add the potato, onion, lovage (if using) and garlic, cover and stir occasionally. Cook for about 5 minutes or until the potatoes become tender.

Add the stock hot stock and simmer until the potato is tender 10-15 minutes.

Add the cabbage and cook for a couple of minutes, add the peas and few torn leaves of basil. Simmer for 5 minutes, taste and adjust seasoning.

Mash up the basil in a mortar and pestle with a pinch of salt, add a drizzle of olive oil so you get a thick green paste.

Serve the soup warm in bowls with a spoonful of basil sauce on top and crusty fresh bread.