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Pesto and Courgette Soup
Pesto and Courgette Soup

Pesto and Courgette Soup

with goat's cheese and crispy croutons

What at first may seem like a simple soup becomes something altogether more decadent when you consider its components. Brioche 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:
Family Friendly
Veggie
Calorie Smart
Allergens:
Celery
Milk
Egg
Soya
Wheat
Sesame

The quantities provided above are averages only.

Total40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

1 unit(s)

Potatoes

1 sachet(s)

Vegetable Stock

1 sachet(s)

Green Pesto

100 grams

Goat's Cheese

2 unit(s)

Brioche Buns

1 sachet(s)

Sesame Seeds

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)652 kcal
Energy (kJ)2726 kJ
Fat36 g
of which saturates13.5 g
Carbohydrate65.2 g
of which sugars12.8 g
Protein20.8 g
Salt3.3 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
Baking Sheet with Baking Paper
Peeler
Medium Pot
Lid

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil 600ml water (double for 4p) in a pot (or your kettle). 
  • Halve, peel and chop the onion into small pieces.
  • Chop the potato into small cubes (peeling optional). 
  • Run a peeler lengthways along the courgette to create thin ribbons (3 per person). Cut the remaining courgette into cubes.
Toast the Seeds
2
  • Place a pan over medium heat (without oil). 
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Remove from pan and keep aside. 
  • Place a medium pot over medium heat with a drizzle of oil.
  • Add the onion and fry until softened, 2 mins.
  • Add the courgette cubes and cook, stirring, for 3 mins.

 TIP: Watch the sesame seeds like a hawk as they can burn easily.

Cook the Courgette Ribbons
3
  • Turn the heat to high and add the chopped potatoes, boiled water and vegetable stock to the pot and bring to a boil.
  • Cover and cook for 10 mins over medium-low heat. 
  • Meanwhile, return your now empty pan to medium heat with a drizzle of oil.
  • Fry the courgette ribbons for 5 mins. Turn halfway through.
Make the Croutons
4
  • Roughly tear the brioche buns into 2cm chunks.
  • Pop onto a lined baking tray then toss in a drizzle of oil and season with a pinch of salt and pepper.
  • Warm in the oven until 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 soup is too thick.
  • Stir in pesto and season to taste with salt and pepper.
Garnish and Serve
6
  • Divide the soup between your bowls. 
  • Top with the brioche croutons and crumble over the goat's cheese.
  • Garnish with the courgette ribbons and sesame seeds.