Courgette, Pea & Pesto Soup

Courgette, Pea And Pesto Soup (8)

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!

Courgette, Pea And Pesto Soup (7)

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