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.