Courgette and Pesto Soup
with goat's cheese and croutons
What at first may seem like a simple soup becomes something altogether more special when you consider its components. Crunchy croutons, a goat's cheese crumble and spoonfuls of rich and flavourful pesto are just some of the reasons you're going to love this dish.
Tags:
Blender Needed
•Family Friendly
•Veggie
Allergens:
Celery
•Milk
•Sesame
•Mustard
•Wheat
•Barley
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Courgette
1 unit(s)
Potatoes
2 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Green Pesto
(Contains Milk)
100 grams
Goat's Cheese
(Contains Milk)
2 unit(s)
Garlic
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 unit(s)
Leek
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat28 g
of which saturates10.8 g
Carbohydrate107.7 g
of which sugars12.2 g
Dietary Fiber3.1 g
Protein27.6 g
Cholesterol0 mg
Salt7.23 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
•Peeler
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil 600ml water (double for 4p).
- Peel and grate the garlic (or use a garlic press).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Chop the potato into small cubes (peeling optional).
- Run a peeler lengthways along the courgette to create thin ribbons (three per person). Cut the remaining courgette into cubes.
2
- Place a large pot over medium heat with a drizzle of oil.
- Add the leek and fry until softened, 4-6 mins.
- Add the courgette cubes and garlic. Cook, stirring, for 3 mins.
3
- Raise the heat to high.
- Add the chopped potato, boiling water, Middle Eastern spice and muscat to the pot.
- Bring back to the boil, cover and cook for 10 mins over medium-low heat.
- Meanwhile, place a pan over medium heat with a drizzle of oil.
- Fry the courgette ribbons until tender, 4-5 mins. Turn halfway through.
4
- Roughly tear the baguettes into 2cm chunks.
- Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
- Bake in the oven until crispy and golden brown, 8-10 mins.
5
- Remove the soup from the heat and blend until smooth.
- Add a little extra water if the soup is too thick.
- Add the pesto and stir to warm through.
- Season to taste with salt and pepper.
6
- Divide the soup between bowls.
- Top with the crunchy croutons and crumble over the goat's cheese.
- Garnish with the tender courgette ribbons.
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