Courgette, pea & pesto soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 garlic clovesliced
- 500g courgettesquartered lengthways and chopped
- 200g frozen peas
- 400g can cannellini beansdrained and rinsed
- 1l hot vegetable stock
- 2 tbsp basil pestoor vegetarian alternative
Nutrition: per serving
- kcal206
- fat8g
- saturates2g
- carbs19g
- sugars7g
- fibre9g
- protein10g
- salt1.09glow
Method
step 1
Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
step 2
Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.
