Courgette, Pea and Pesto Soup

Serves: 4-6

Preparation: 15 minutes

Cooking Time: 20 minutes

This is a GUEST RECIPE from Kellie Anderson's Food to Glow website

Ingredients
 

• 1 tbsp olive oil

• 1 large onion, roughly chopped

• 2 x stalks celery, roughly chopped2 sta

• 6 medium, firm courgettes (large ones are watery and tasteless)

• 1.5 litres hot vegetable stock

• 4 tablespoons best pesto (see below, or use a jarred one)

• 300g frozen peas

• freshly ground pepper, to taste

Method
 

1. Heat the oil in a large, covered saucepan over a low heat.
    

2. Add the onions and cook gently for about five minutes.
    

3. Tip in the celery and courgettes, stir and cook, covered for a further five minutes.
    

4. Add the hot stock and bring to the boil, then reduce to simmer and continue cooking for 10 minutes.
    

5. Now add in the peas and the pesto and turn off the heat.
    

6. Let the hot soup cook the peas – about five minutes – then blend with a hand blender or in a food processor/blender and blend until velvety smooth if you like. Adjust the seasoning before serving with these easily made croutons: cube day or two-old country type bread and toss in a little olive oil (not a lot, about 1 tsp for each 20g of bread), pressing lightly until mildly saturated. Tip the cubes onto a baking sheet and pop into a preheated (180C/350F) oven for 7-8 minutes, or until golden and crisp. Use garlic or basil-infused olive oil if you have any – perfect for these croutons