Tomato and Roast Courgette Soup with Basil Pistou
A simple summer soup packed with seasonal flavours - roast courgettes, tomatoes, basil pistou and summer herbs make this a bowl of sunshine
Servings 2
Calories 749kcal
Ingredients
For the Soup
- 1 large courgette (zucchini), sliced into thin rounds
- 2 tbsp olive oil
- 6 spring onions, trimmed and sliced thinly
- 2 cloves garlic
- 400 g chopped tomatoes
- 400 g cooked flageolet beans, drained and rinsed
- ½ cup water
- ½ tbsp (about 3 sprigs) oregano, chopped
- 1½ tbsp (about 10 sprigs) flat leaf parsley, chopped
- salt and freshly ground black pepper
For the Pistou
- 40 g fresh basil
- 60 ml cup olive oil
- Juice of half a lemon
- 2 garlic cloves, peeled and crushed
- salt and freshly ground black pepper
Instructions
- Preheat your oven to 180Fan/200C.
- Toss the courgette slices in one tablespoonful of the olive oil, sprinkle with a little salt and some black pepper.
- Roast on a baking tray in the preheated oven for about 40 minutes or until golden brown, turning once.
- Heat the remaining tablespoonful of olive oil in a medium saucepan and gently fry the spring onions and garlic for one minute.
- Add the tomatoes, beans and water to the pan and simmer gently for about 10 minutes.
- Meanwhile, make the pistou by adding all the ingredients to a blender and whizzing until smooth.
- Add the fresh herbs, roasted zucchini and some salt and pepper to taste to the soup.
- Serve, topped with a spoonful of pistou.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 749kcal | Carbohydrates: 69g | Protein: 21g | Fat: 46g | Saturated Fat: 6g | Sodium: 307mg | Potassium: 1568mg | Fiber: 26g | Sugar: 9g | Vitamin A: 2097IU | Vitamin C: 54mg | Calcium: 308mg | Iron: 9mg