Courgette & Pea Soup With Mint Pesto
|Olive oil||1 Teaspoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Courgettes||2 Large, grated|
|Peas||250 Gram, defrosted if frozen|
|Vegetable stock||600 Milliliter (Good Quality)|
|Freshly ground black pepper||To Taste|
|Chopped fresh mint||8 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Walnuts||3 Tablespoon, toasted|
|Olive oil||2 Tablespoon|
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.
Put the ingredients for the pesto in a blender and process until combined, but still retaining a slightly rough texture.
Serving size: Complete recipe
Calories 1051 Calories from Fat 581
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 8.3 g41.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1615.3 mg67.3%
Total Carbohydrates 95 g31.6%
Dietary Fiber 36.1 g144.4%
Sugars 28.2 g
Protein 32 g64%
Vitamin A 156.5% Vitamin C 367%
Calcium 51.3% Iron 74.6%
*Based on a 2000 Calorie diet