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Courgette, Green Pea and Basil Pesto Soup for those freezing winter nights
This tasty recipe can be found in Allan Hirsch’s “A Taste of Hirsch’s” cookbook.
A good helping of vegetables makes this quick, easy to prepare and health packed soup a winner for the winter.
According to Chantelle du Plessis from Hirsch’s, it fuses the fresh flavours of vegetables with herbs and blends them into a smooth, light and delicious soup.
Ingredients:
- 15 ml olive oil
- 2 spring onions, chopped
- 500 g courgettes, cut into four and chopped
- 300 g frozen peas
- 1 x 410 g tin butter beans, drained
- 1 litre hot vegetable stock
- 30 ml basil pesto
Method:
- In a large saucepan, heat the oil, and sauté onions until translucent.
- Add in courgettes and cook for 3 – 4 minutes until beginning to soften.
- Add peas, butter beans and vegetable stock.
- Cook for a further 5 – 10 minutes, until vegetables have softened; stir in pesto.
5. Serve with grilled ciabatta toast.
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