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
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Method
01
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.
02
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.
Nutrition
Nutrition
kcal206 kcal
Protein10 g
Fat8 g
Carbs19 g
Micronutrients
Fiber9 g
Sugars7 g
Saturates2 g
Salt1.09 g
Categories
spring recipesspring soup recipesinspiration