how to make
Asparagus and Zucchini Soup with Watercress Pesto
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. 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. 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. Get It! 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!