Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 200
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 7
  • Protein 12
  • Fat 8
  • Fibre 8
  • Salt 1.05

Nutrition per serving

  • Calories 200
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 7
  • Protein 12
  • Fat 8
  • Fibre 8
  • Salt 1.05

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

Method

  1. 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.

  2. 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.

Suggested recipes from this collection...