Step 1 Put the stock into a pan with the carrots. Cover and bring to the boil. Add the chicken, cover and simmer for 6-8 minutes, until carrots are tender and the chicken is cooked.

Step 2 Meanwhile, put the olive oil in a bowl with the basil and lemon juice. Mix well.

Step 3 Add the asparagus, beans and peas to the pan. Cover and bring back to the boil quickly over a high heat, then remove the lid and simmer for 1-2 minutes. Remove half the mixture and whiz in a blender, then tip back into the pan. Divide the broth among 4 bowls and top each with a spoonful of the basil sauce and extra basil leaves.