How to make Asparagus and Zucchini Soup with Watercress Pesto
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.
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Step 3
Prepare the watercress pesto by blitzing in a food processor watercress, 3 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!