Spring Minestrone with Jersey Royals

Spring Minestrone

Serves 4


2 tbsp olive oil

1 medium onion, finely chopped

2 medium carrots, diced small

1 stalk celery, diced small

2 cloves garlic, minced

12 Jersey Royals, sliced 1/8 inch thick

1.5L chicken bone broth

¼ tsp chili flakes

12 medium asparagus, chopped small

350g peas, fresh or frozen

350g sugar snap peas, halved

170g grated parmesan

85g fresh lemon juice

3 tbsp pesto

Salt and pepper

Fresh basil and grated parmesan to serve



  1. Heat the oil in a large soup pot over a medium heat. Add the onions, carrots and celery. Cook until the onion is translucent, around 3 minutes. Add the garlic and cook for one more minute
  2. Add the Jersey Royals, bone broth and chili flakes and bring the pot to a boil. Reduce the heat and simmer gently for 10 minutes
  3. Add the asparagus, peas, sugar snap peas and simmer for 5 more minutes
  4. Stir in the parmesan cheese, lemon juice, and pesto to the soup and season to taste. Serve with fresh basil and grated parmesan on top
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