1 celery stalk chopped
½ leek, chopped
1 carrot chopped
1 potato cut into bite size chunks
50g de-frozen green peas
50g cannellini beans boiled/ can
3 heads of pak choi, roughly chopped
Salt and pepper to taste
1 vegetable soup cube
1 tbsp garlic ginger paste
2 tbsp vegetable oil
Heat oil in a large pan, sauté leeks and garlic ginger for 2-3 minutes until leeks are wilted. Stir celery, carrot, soup cube, potato and cook for 5 more minutes.
Add one bowl of water and boil soup until vegetables are cooked and tender.
Add cannellini beans, green peas, and pak choi, stir well for a minute, turn off heat, add salt and pepper to taste.
Ladle soup into bowls, you may top the soup with pesto and serve.