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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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