Courgette, Green Pea and Basil Pesto Soup for those freezing winter nights

A good helping of vegetables makes this quick, easy to prepare and health packed soup a winner for the winter.

According to Chantelle du Plessis from Hirsch’s, it fuses the fresh flavours of vegetables with herbs and blends them into a smooth, light and delicious soup.

Ingredients:

• 15 ml olive oil
• 2 spring onions, chopped
• 500 g courgettes, cut into four and chopped
• 300 g frozen peas
• 1 x 410 g tin butter beans, drained
• 1 litre hot vegetable stock
• 30 ml basil pesto

Method:

1. In a large saucepan, heat the oil, and sauté onions until translucent.
2. Add in courgettes and cook for 3 – 4 minutes until beginning to soften.
3. Add peas, butter beans and vegetable stock.
4. Cook for a further 5 – 10 minutes, until vegetables have softened; stir in pesto.

5.    Serve with grilled ciabatta toast.

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