Courgette, pea & pesto soup

A close up of a bowl of soup 200-400 Calorie Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid

Nutrient Unit
kcal 206
fat 8g
saturates 2g
carbs 19g
sugars 7g
fibre 9g
protein 10g
salt 1.09g

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
Related:
Asian pulled chicken salad

Method

  • STEP 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.

  • STEP 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.

Related:
Vegan chilli
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