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Saturday, June 6, 2015

Courgette, pea and pesto soup (vegan)

Simple to make, green and light and unmistakably delicious. It also contains white beans for extra heartiness, bit if I would have put that also in the title, then it would have been too long :).
Recipe adapted just a bit from here.

Last year: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Two years ago: Creamy coconut milk rice (vegan).
Three years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Four years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 4):
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 500 g courgettes, quartered lengthways and chopped (2 medium ones)
  • 200 g frozen peas
  • 400 g can of cannellini beans, drained and rinsed
  • 1 liter hot vegetable stock
  • 2 tablespoons vegan basil pesto
  • extra salt and freshly ground pepper to taste (optional)

Heat the oil in a soup pot and add the sliced garlic clove. Let it cook until golden (1-2 minutes), then add the chopped courgettes.

Add the peas, the beans and the vegetable stock. Bring to a simmer.

Let it simmer uncovered for 10-15 minutes. Remove from the heat and stir in the pesto. Taste and adjust the seasoning with salt and pepper if necessary, then transfer to serving bowls. It's done, dig in!

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