Courgette & Leek Soup with Pesto Crostini
with sour cream, croutons & fresh herbs4.0(312)
Calories
:
629 kcalProtein
:
20.4g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Veggie
Extra Veggies
Allergens:
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Cashewnoten
- Milk (including lactose)
- Ei
- Gluten
- Milk (including lactose)
- Mosterd
- Noten
- May contain traces of allergens
- Pinda's
Crostini are similar to bruschetta, but they tend to be smaller and thinner. Their name in Italian translates to "little crusts"!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
1 piece
Courgette
½ piece
Leek
1 piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Milk (including lactose), Mosterd, Noten)
20 g
Green pesto
(Contains: Cashewnoten, Milk (including lactose) May be present: Pinda's, Noten)
50 g
Organic sour cream
(Contains: Milk (including lactose))
½ sachet(s)
Sicilian-style herb mix
100 g
Potatoes
½ sachet(s)
Italian seasoning
5 g
Fresh chives, dill & flat leaf parsley
Not included in your delivery
¾ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2632 kJ
Calories629 kcal
Fat30.3 g
Saturated Fat7 g
Carbohydrate60.1 g
Sugar11.7 g
Dietary Fiber15 g
Protein20.4 g
Cholesterol30 mg
Salt2.3 g
Trans Fat0.2 g
Potassium1126 mg
Calcium162 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Stick Blender
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Crush or mince the garlic and slice the leek into rings.
- Dice the courgette.
- Peel the potatoes and cut them into rough pieces.
2
- Heat a light drizzle of olive oil in a soup pot over medium heat.
- Fry the garlic with the leek, potatoes and courgette for 4 - 6 minutes.
- Pour in the stock and add the Italian seasoning, then lower the heat.
- Allow to simmer gently for 8 - 10 minutes. Season to taste with salt and pepper.
3
- In the meantime, cut half of the ciabatta into 1cm thick slices and dice the rest.
- Transfer the slices to a parchment-lined baking sheet and spread with half of the pesto.
- Drizzle with some olive oil as preferred and then bake in the oven for 8 - 10 minutes.
- Finely chop the fresh herbs in the meantime.
4
- In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the diced ciabatta with the Sicilian-style herbs for 6 - 7 minutes until evenly browned.
- Add some extra oil as necessary if they start sticking to the pan.
- Season to taste with salt and pepper.
5
- Season the vegetables generously with salt and pepper.
- Add half of the fresh herbs, then use an immersion blender to process into a smooth soup.
- Add some more stock or water as preferred if the soup is too thick for your liking.
- Stir in the rest of the pesto.
6
- Serve the soup in bowls and top with the sour cream and the croutons.
- Garnish with the rest of the fresh herbs and drizzle with extra virgin olive oil as preferred.
- Serve the pesto crostini alongside.
