Ingredients
- 1 teaspoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 small (1 1/2 cups) courgette, cut into 2cm pieces
- 1 teaspoon sea salt, to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper, to taste
- 1.5 litres (6 cups) vegetable stock
- 1 tin of cooked white beans
- 400 grams (14 oz., 1 bunch) asparagus
- 150 grams (1 cup) peas, fresh or frozen
- 70 grams (3 cups) fresh spinach or other greens
- Juice of a lemon
- Basil, more olive oil and garlic, lemon, salt, and pepper for the pesto
Method
- In a large pot, heat the oil over medium heat. Add the onion and sauté for a couple of minutes, until softened and slightly browned. Add the garlic and courgette and cook for another minute, then stir in the spices.
- Add the vegetable stock and increase the heat to high. Bring the soup to a rolling boil, then add the beans, asparagus, and peas.
- Reduce the heat to low-medium and simmer for 4-5 minutes, or until the asparagus is bright green and just tender.
- To make the pesto – blend all of the ingredients together using a small food processor or blender.
- Remove from the heat and stir in the spinach and lemon juice. Serve hot, topped with pesto.
We can help you learn simple, easy to implement nutritional changes to support your health and wellbeing. Book an appointment with one of our Nutritional Therapists by emailing enquiries@ncim.org.uk or calling 0117 370 1875.
