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Spring Pesto Verde Soup

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Serves 4

Green spring vegetables steeped in pesto broth. It really doesn’t get much better than this. It’s a lovely fresh low calorie soup.

Per serve: 754.3kj (180.2cal); 3.4g total fat (0.8g saturated fat); 6.3g fibre


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You’ll need

4 cups vegetable stock
2 cups water
1 cup broad (fava) beans, peeled, blanched and rough outer skin removed
1 cup celery, chopped
1 cup zucchini, cubed
1 cup sugar snap peas (in shell, deveined – rough strip removed from outer shell)
1 leek, roughly chopped
1 cup asparagus spears, sliced
1 cup baby spinach leaves
2 large potatoes, washed and cubed
4 tsp pesto
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, finely sliced
Salt & pepper
4 tsp lite sour cream

Let’s go

In a large saucepan bring stock to the boil. Add potato, celery and leek, bring back to boil, reduce heat and simmer for 10-15 minutes before adding zucchini, peas and asparagus.

Season to taste and cook for a further 5-7 minutes. Stir in spinach, broad beans, pesto and parsley and heat through. Pour into bowls, top with light sour cream and sprinkle with basil.

If you like a thicker soup, process about half the soup mixture and then reheat.

Why it’s good for you
You know it’s good for you, don’t you? Homemade soups always taste better.
Per serve: 754.3kj (180.2cal); 3.4g total fat (0.8g saturated fat); 6.3g fibre

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