Courgette & Pea Soup With Mint Pesto Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Courgettes | 2 Large, grated | |
| 250g peas, defrosted if frozen | ||
| 600ml good vegetable stock | ||
| Ground black pepper | 1 To taste | |
| Mint | 8 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm) | |
| Walnuts | 3 Tablespoon, toasted | |
| Olive oil | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Heat the oil in a large saucepan.
Add the onion, garlic, and courgettes, and fry gently for 3-4 minutes, until beginning to soften.
Add the peas and stock to the pan, bring to the boil, reduce the heat, and simmer for 5 minutes.
Season well.
Put the ingredients for the pesto in a blender and process until combined, but still retaining a slightly rough texture.
Add the onion, garlic, and courgettes, and fry gently for 3-4 minutes, until beginning to soften.
Add the peas and stock to the pan, bring to the boil, reduce the heat, and simmer for 5 minutes.
Season well.
Put the ingredients for the pesto in a blender and process until combined, but still retaining a slightly rough texture.
Chef
