Courgette Soup with Toasted Pumpkin Seeds
with cheesy flower crostini & wild mushroom pesto
There is a special ingredient in your box! This cheerful flower-shaped breadroll will brighten up your meal. Happy summer!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
100 g
Potatoes
1 piece
Courgette
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
40 g
Wild mushroom pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
1 piece
Novelty bread roll
(Contains: Tarwe, Gluten May be present: Noten, Sesamzaad, Ei, Gluten, Melk (inclusief lactose), Mosterd, Soja)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and prepare the stock. Finely chop the onion. Thoroughly wash or peel the potatoes, then finely dice them. Use a peeler or cheese slicer to shave three 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 a drizzle of olive oil in a soup pot over low heat and fry the onion for 2 minutes. Stir in the diced courgette, then turn the heat to medium-low and fry for 3 minutes.
Add the potatoes and the stock, then cover with the lid and boil for 10 minutes over low heat. In the meantime, heat a drizzle of 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 and transfer to a parchment lined baking sheet. Top with half each of the mushroom pesto and the grated cheese. Bake in the oven for 8 minutes.
Take the soup off the heat and use an immersion blender to process until smooth. Add a splash of hot water as necessary 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 the bread alongside.
