Courgette Soup With Watercress And Pecorino Pesto Food

WATERCRESS PESTO WITH WHITE BEANS

Watercress Pesto with White Beans image

Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pine nuts
3 cups loosely packed watercress
1 teaspoon chopped garlic
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/2 cup white beans

Steps:

Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.

COURGETTE, PEA & PESTO SOUP

Courgette, pea & pesto soup image

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

Provided by Good Food team

Categories Lunch, Soup

Time 25m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 206 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 1.09 milligram of sodium

15-MINUTE SUMMER SOUP

15-minute summer soup image

This soup has a wonderful, fresh peppery flavour. Great for Sunday lunch

Provided by Mary Cadogan

Categories Dinner, Lunch, Side dish, Snack, Soup, Starter, Supper

Time 15m

Number Of Ingredients 8

Ingredients

knob of butter or splash of olive oil
bunch spring onions , chopped
3 courgettes , chopped
200g podded fresh or frozen pea
900ml hot vegetable stock
85g bag trimmed watercress
large handful mint
2 rounded tbsp Greek yogurt , plus extra for serving

Steps:

Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

Nutrition Facts : Calories 100 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.81 milligram of sodium

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