• In a large pot, heat the oil over medium heat. Add the onion and sauté for a couple of minutes, until softened and slightly browned. Add the garlic and zucchini and cook for another minute, then stir in the spices.
  1 teaspoon olive oil, 1 medium onion, 3 cloves garlic, 2 small zucchini, 1 teaspoon sea salt, ½ teaspoon pepper, ¼ teaspoon cayenne pepper
• Add the vegetable broth and increase the heat to high. Bring the soup to a rolling bowl, then add the beans, asparagus, and peas.
  1.5 litres (8 cups) vegetable broth, 150 grams (2 cups) white beans, cooked, 400 grams (14 oz) asparagus, 150 grams (1 cup) peas
• Reduce the heat to low-medium and simmer for 4-5 minutes, or until the asparagus is bright green and just tender.
• Remove from the heat and stir in the spinach and lemon juice. Serve hot, topped with pesto.
  70 grams (3 cups) fresh spinach or other greens, Juice of a lemon

Vegan Pesto

• Place all of the ingredients in a narrow bowl or container and use an immersion blender to mix until smooth. Alternatively, use a small food processor or blender. See dairy free pesto for more uses and substitutions.
  40 grams (1 cup) basil, packed, 2 tablespoons olive oil, 1 clove garlic, Juice of a lemon, ½ teaspoon salt, ½ teaspoon pepper