- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 206
- Carbohydrate Content: 19g
- Fat Content: 8g
- Fiber Content: 9g
- Protein Content: 10g
- Saturated Fat Content: 2g
- Sodium Content: 1.09g
- Sugar Content: 7g
Courgette, pea & pesto soup Recipe
Courgette, pea & pesto soup is a Gut-friendly recipe for 4 people, takes only 15 mins; recipe has olive oil, garlic clove and courgette.
Ingredients
- Garlic Clove - 1 garlic clove, sliced
- Olive Oil - 1 tbsp olive oil
- Vegetable Stock - 1l hot vegetable stock
- Courgette - 500g courgettes, quartered lengthways and chopped
- Pesto - 2 tbsp basil pesto, or vegetarian alternative
- Frozen Pea - 200g frozen peas
- Cannellini Bean - 400g can cannellini beans, drained and rinsed
Instructions
- 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.
- 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.