Courgette, pea & pesto soup
Enjoy this super healthy soup when you want a comforting but low-calorie lunch - rich in fibre, vitamin C and folic acid
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Super healthy
- Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
- Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.
PER SERVING
200 kcalories, protein 12.0g, carbohydrate 21.0g, fat 8.0 g, saturated fat 2.0g, fibre 8.0g, sugar 7.0g, salt 1.05 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1758636/
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Ingredients
- 1 tbsp olive oil
- 1 garlic clove , sliced
- 500g courgettes , quartered lengthways and chopped
- 200g frozen peas
- 400g can cannellini beans , drained and rinsed
- 1l hot vegetable stock
- 2 tbsp basil pesto , or vegetarian alternative
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Super healthy
Ingredients
- 1 tbsp olive oil
- 1 garlic clove , sliced
- 500g courgettes , quartered lengthways and chopped
- 200g frozen peas
- 400g can cannellini beans , drained and rinsed
- 1l hot vegetable stock
- 2 tbsp basil pesto , or vegetarian alternative
PER SERVING
200 kcalories, protein 12.0g, carbohydrate 21.0g, fat 8.0 g, saturated fat 2.0g, fibre 8.0g, sugar 7.0g, salt 1.05 g
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11 March 2013
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