I am in the midst of a largely rubbish week, the sort of week in which all I want is to stay under my duvet and eat obscene amounts of bread and butter pudding. But alas, I must rouse myself and go to work and maintain some semblance of a healthy diet, at least until the weekend. This tasty, vegetabley soup can be prepared in minutes, even as you are yearning for bed and pudding, so it’s proven a winner for me this week. Mercifully I have a four day weekend just around the corner, and I’m sure by Monday I’ll be full of joy again – and full of pudding too, I daresay.
Courgette, Pea & Pesto Soup
Serves 4, from BBC GoodFood
1 tbsp olive oil
500g courgettes, quartered lengthwise and then sliced
200g frozen peas
400g can butter beans, drained and rinsed
1 litre vegetable stock
2 tbsp pesto
1. Heat the oil in a large pan and cook the courgette for 3 minutes until it begins to soften.
2. Stir in the peas for a minute.
3. Pour in the stock, bring to the boil and simmer away for 3 minutes.
4. Stir through the pesto.
5. Add the butter beans and warm through for a few more minutes. Season and serve!