Soooooooouper Green Soup

This is really easy, delicious and full of goodness. 

The pesto gives the soup loads of flavour and is great for adding in some protein.  I am very haphazard with my pesto recipes; it’s very much dependant on what I have in the fridge.  I really like adding in rocket for some peppery flavour but my wee ones find it too spicy; I also add in spinach if I’m tried to sneak some extra goodness in the my kids! You don’t have to be too precious or precise with it, just have a play around with some combinations and go with what you like best!

Ingredients

For the Pesto (as a general rule)

A big handful of basil.
Approximately a third of a cup of pine nuts.
Approximately a third of a cup of a delicious olive oil (this can make a really big difference) preferably organic.
2- 3 raw cloves of garlic (you can absolutely make this more garlicky but lots of raw garlic give me tummy ache).
Pinch of salt.
Pinch of pepper.
Juice of half a lime.
I would add a good handful of rocket or spinach as well.

To make the pesto just whack everything in a food processor and blitz to you preferred consistency and your done with this stage!

For the soup

1 whole head of broccoli washed and broken up into florets.
2 courgettes wash a cut up into chunks.
500 ml of good quality organic vegetable stock.
Cook the broccoli and courgettes in the stock until super soft. Probably for around 20 minutes.
Remove from the heat and blend with a hand blender until smooth.  
Add in two table spoons of pesto and mix through serve.
You can drizzle the soup with olive oil and pesto to make it look a bit fancier if you wish.