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Pesto and Courgette Soup

Pesto and Courgette Soup

with goat's cheese and crispy croutons

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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•Under 650 calories•Eat Me First
Allergens:Celery•Milk•Egg•Soya•Wheat•Sesame
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Onion

1 piece

Courgette

1 piece

Potatoes

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Green Pesto

(ContainsMilk)

100 g

Goat's Cheese

(ContainsMilk)

2 piece

Brioche Buns

(ContainsMilk, Egg, Soya, WheatMay be presentMustard, Lupin, Nuts, Sesame)

1 sachet

Sesame Seeds

(ContainsSesameMay be presentNuts, Cereals containing gluten, Peanut)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2621 kJ
Energy (kcal)626 kcal
Fat33.65 g
of which saturates13 g
Carbohydrate60.76 g
of which sugars12.28 g
Dietary Fiber0 g
Protein20.99 g
Cholesterol0 mg
Salt3 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.
Utensils
Utensilsarrow down iconarrow down icon
•Immersion blender
•Baking Sheet with Baking Paper
•Peeler
•Medium Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.
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.

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.
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.
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.
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.