25g/1oz fresh basil leaves
2 carrots, chopped
2 celery sticks, thinly sliced
1 courgette, chopped
½ garlic clove, peeled
2 garlic cloves, thinly sliced
1 tsp fresh lemon juice
1 onion, thinly sliced
25g/1oz spinach, watercress and rocket salad
400g tin borlotti beans, drained and rinsed
400g tin cannellini beans, drained and rinsed
25g/1oz skin-on almonds, roughly chopped
freshly ground black pepper
5 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
½ tsp flaked sea salt
900ml/1½ pint vegetable stock, made with 1 vegan stock cube