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Courgette & Pea Soup With Mint Pesto

Diabetic.Foodie's picture
Ingredients
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped fresh mint 8 Tablespoon
  Garlic 1 Clove (5 gm)
  Walnuts 3 Tablespoon, toasted
  Olive oil 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Courgette & Pea Soup With Mint Pesto Recipe