#ottolenghi inspired Spring green soup. Sauté onion, celery, chard stems and lemon peels. Once golden, add chard leaves and spinach to wilt. Add vegetable stock and frozen peas, simmer for 5 minutes. Top with wild garlic pesto (blitz wild garlic, Pine nuts, Parmesan, parsley and basil with olive oil). Squeeze in some lemon juice, grate some cheese and enjoy!