Courgette Soup with Toasted Pumpkin Seeds
with wild mushroom pesto on toasted ciabatta- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
Gouda is one of the most popular cheeses in the world! This mild, creamy cheese develops a nuttier flavour and more crumbly texture as it ages, and it's perfect for melting!
Ingredients
½ piece
Red onion
100 g
Potatoes
1 piece
Courgette
5 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
1 piece
Wholegrain ciabatta
(Contains: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, May contain traces of allergens, Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad)
40 g
Wild mushroom pesto
(Contains: Noten, Pinda's, May contain traces of allergens, Melk (inclusief lactose), Cashewnoten)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
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.
