Courgette Soup with Toasted Pumpkin Seeds
with wild mushroom pesto on toasted ciabatta- Gerst
- Haver
- Rogge
- Sesamzaad
- Soja
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
There is a special ingredient in your box! Wholegrain products reduce the risk of cardiovascular disease, among other things - so this wholegrain ciabatta is a better choice than the white variety, and just as tasty!
Ingredients
½ piece
Red onion
100 g
Potatoes
1 piece
Courgette
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Wholegrain ciabatta
(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
40 g
Wild mushroom pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
Not included in your delivery
¾ piece
Low sodium vegetable stock cube
300 milliliters
Boiled water
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and boil the water (see pantry for amount). Finely chop the onion. Thoroughly wash or peel the potatoes, then finely dice them. Use a peeler or cheese slicer to shave 3 courgette ribbons per person, then dice the rest of the courgette.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Heat half of the olive oil in a soup pot over low heat and fry the onion for 2 minutes. Stir in the diced courgette, turn the heat to medium-low and fry for 3 minutes.
Did you know... pumpkin seeds are rich in zinc, which supports growth and the immune system. Zinc is found primarily in animal products, so if you're vegetarian it's therefore very important to be aware of your zinc intake.
Add the potatoes and the boiling water to the soup pot, then crumble in the stock cube (see pantry for amounts). Cover with the lid and boil for 10 minutes over low heat. In the meantime, heat the rest of the olive oil in the same pan you used for the pumpkin seeds. Fry the courgette ribbons for 5 minutes over medium-low heat, turning halfway.
Cut open the bread roll, place on a parchment lined baking sheet and spread with half of the mushroom pesto. Top with half of the grated cheese, then bake in the oven for 8 minutes.
Take the soup off the heat and use an immersion blender to process until smooth, adding some more boiled water if it's too thick. Stir the rest of the pesto and cheese into the soup, then season to taste with salt and pepper.
Serve the soup in bowls and top with the courgette ribbons. Garnish with the pumpkin seeds, then drizzle over the truffle-style oil as preferred. Serve with the ciabatta alongside.
