how to make

Asparagus and Zucchini Soup with Watercress Pesto

by

quick
dairyfree
glutenfree
vegan
lowfat
fibrerich

STEP 1

Sizzle 1 tbsp of olive oil with chopped onions, crushed garlic, and sliced leeks until they're fragrant. Then add diced potatoes, zucchini, and asparagus. Cook the vegetables for 5 minutes, stirring occasionally.

STEP 2

Next, add the vegetable stock and bring to the boil. Simmer the soup at medium heat for 15 minutes or until the vegetables are tender. Then, remove from the heat.

STEP 3

Prepare the watercress pesto by blitzing in a food processor watercress, ‚Äč3 tbsp of extra virgin olive oil, sunflower seeds, sesame seeds, and lemon juice.

STEP 4

Blend the soup with the help of an immersion blender or a food processor until it's perfectly smooth. Divide the soup among serving bowls and top with a spoonful of watercress pesto. If desired, garnish with spring onions, mint, and freshly grated black pepper. Enjoy!

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