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Recipe Of The Week - Summer Vegetable Soup

04.07.2017

Filling and satisfying, this soup will fit perfectly into a busy summer day. Why not also make too much to freeze and use at a later date? The great thing about soup is its versatility. Ideal for take to work lunches, a filling lunch on the go, a small main meal, or a great starter!

Serves 1

Ingredients

  • 1/4 onion, sliced
  • 1/2 garlic clove, crushed
  • 1 tsp extra virgin olive oil
  • 250ml vegetable stock
  • 1 courgette, sliced
  • 100g fresh tomatoes, skinned and chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 tsp pesto

Method

  1. Fry the onion and garlic in the olive oil
  2. Add the stock, courgette, tomatoes and peppers, then simmer for 25 minutes until cooked (optional: remove several pieces of veg before blending and add back in at the end for a change in texture.
  3. Use a hand blender to whizz into a smooth consistency
  4. Serve with the pesto swirled on top


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