Theo Randall serves up minestrone soup primavera on Spring Kithcen with Tom Kerridge.

Theo says: “Spring vegetables – asparagus, peas and broad beans – are made into a fresh-tasting soup, served with a dollop of fresh pesto on top.”

The ingredients are: 150g asparagus, chopped, 100g shelled fresh peas, 100g shelled fresh small broad beans, 150g fine French beans, extra virgin olive oil, 2 spring onions, ¼ head celery, 200g waxy potatoes, peeled and cut into 1cm cubes, 500ml fresh chicken stock, 50ml double cream, sea salt and freshly ground black pepper.

For the pesto: 50g fresh basil leaves, 1 garlic clove, 50ml olive oil, 2 tbsp pine nuts and 4 tbsp grated parmesan cheese.