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European Recipes

Courgette and Pesto Soup

Courgette and Pesto Soup

Courgette and Pesto Soup

with goat's cheese and croutons

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What at first may seem like a simple soup becomes something altogether more special when you consider its components. Crunchy croutons, a goat's cheese crumble and spoonfuls of rich and flavourful pesto are just some of the reasons you're going to love this dish.

Tags:

Blender Needed

•Family Friendly

•Veggie

Allergens:

Celery

•Milk

•Sesame

•Mustard

•Wheat

•Barley

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Courgette

1 unit(s)

Potatoes

2 sachet(s)

Hello Muscat

1 sachet(s)

Green Pesto

100 grams

Goat's Cheese

2 unit(s)

Garlic

2 sachet(s)

Middle Eastern Style Spice Mix

2 unit(s)

Baguette

1 unit(s)

Leek

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3255 kJ

Energy (kcal)778 kcal

Fat28 g

of which saturates10.8 g

Carbohydrate107.7 g

of which sugars12.2 g

Dietary Fiber3.1 g

Protein27.6 g

Salt7.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

•Grater

•Baking Sheet with Baking Paper

•Peeler

•Pot with Lid

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil 600ml water (double for 4p).
Peel and grate the garlic (or use a garlic press).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Chop the potato into small cubes (peeling optional).
Run a peeler lengthways along the courgette to create thin ribbons (three per person). Cut the remaining courgette into cubes.

Soften the Veg

2

Place a large pot over medium heat with a drizzle of oil.
Once hot, fry the leek until softened, 4-6 mins.
Add the courgette cubes and garlic. Cook, stirring, for 3 mins.

Add the Potatoes

3

Increase the heat to high.
Add the potato, boiling water, Middle Eastern spice and muscat to the pot.
Bring back to the boil, cover and cook for 10 mins over medium-low heat.
Meanwhile, place a pan over medium heat with a drizzle of oil.
Fry the courgette ribbons until tender, 4-5 mins. Turn halfway through.

Make the Croutons

4

Roughly tear the baguettes into 2cm chunks.
Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
Bake in the oven until crispy and golden brown, 8-10 mins.

Finish the Soup

5

Remove the soup from the heat and blend until smooth.
Add a little extra water if the consistency is too thick.
Add the pesto and stir to warm through.
Season to taste with salt and pepper.

Garnish and Serve

6

Divide the soup between bowls.
Top with the crunchy croutons and crumble over the goat's cheese.
Garnish with the tender courgette ribbons.

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