Pesto and Courgette Soup
with goat's cheese and crispy croutons
What at first may seem like a simple soup becomes something altogether more decadent when you consider its components. Brioche 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.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
1 unit(s)
Courgette
1 unit(s)
Potatoes
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 sachet(s)
Green Pesto
(Contains Milk)
100 grams
Goat's Cheese
(Contains Milk)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil 600ml water (double for 4p) in a pot (or your kettle).
- Halve, peel and chop the onion into small pieces.
- Chop the potato into small cubes (peeling optional).
- Run a peeler lengthways along the courgette to create thin ribbons (3 per person). Cut the remaining courgette into cubes.
- Place a pan over medium heat (without oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. Remove from pan and keep aside.
- Place a medium pot over medium heat with a drizzle of oil.
- Add the onion and fry until softened, 2 mins.
- Add the courgette cubes and cook, stirring, for 3 mins.
TIP: Watch the sesame seeds like a hawk as they can burn easily.
- Turn the heat to high and add the chopped potatoes, boiled water and vegetable stock to the pot and bring to a boil.
- Cover and cook for 10 mins over medium-low heat.
- Meanwhile, return your now empty pan to medium heat with a drizzle of oil.
- Fry the courgette ribbons for 5 mins. Turn halfway through.
- Roughly tear the brioche buns into 2cm chunks.
- Pop onto a lined baking tray then toss in a drizzle of oil and season with a pinch of salt and pepper.
- Warm in the oven until golden brown, 8-10 mins.
- Remove the soup from the heat and blend until smooth.
- Add a little extra water if the soup is too thick.
- Stir in pesto and season to taste with salt and pepper.
- Divide the soup between your bowls.
- Top with the brioche croutons and crumble over the goat's cheese.
- Garnish with the courgette ribbons and sesame seeds.
