Salmon, broccoli & potato bake
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Spring vegetable soup with basil pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 leekswashed and chopped
- 100g green beancut into lengths
- 1 large courgettediced
- 1.2l hot vegetable stock
- 3 vine-ripe tomatoesdeseeded and chopped
- 400g can cannellini bean
- 1 nest vermicelli(about 35g)
For the pesto
- 25g pack basil
- 1 garlic clovecrushed
- 25g pistachionuts
- 25g vegetarian parmesan-style cheese, (we used Twyneham Grange, available from Sainsbury’s)
- 2 tbsp olive oil
Nutrition: per serving
- kcal594
- fat31g
- saturates6g
- carbs56g
- sugars19g
- fibre16g
- protein27g
- salt2.35g
Method
step 1
Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
step 2
Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
step 3
Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
step 4
Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
