Courgette Soup with Forest Mushroom Pesto & Cheesy Toast
A comforting, creamy zucchini soup topped with roasted pumpkin seeds and served with rich, mushroom-pesto and cheese-gratinated brown bread.
Ingredients
- 1 medium Yellow Onion
- 11 oz Potatoes
- 2 medium Zucchini
- 0.5 oz Pumpkin Seeds
- 3 slices Brown Bread
- 4 oz Forest Mushroom Pesto
- 2.6 oz Grated Aged Cheese
- 1 tbsp Truffle Oil
- 2 pieces Vegetable Bouillon Cubes (Store 1 in the refrigerator)
- 1.25 cups Boiling Water
- 2 tbsp Olive Oil (Store in the cupboard)
- to taste Salt and Pepper
Instructions
- Preheat your oven to 350°F (180°C). Wash and clean the potatoes well, then cut them into small cubes. Thinly slice the zucchini into ribbons using a peeler or cheese plane, or cut them into thin slices. Dice any remaining zucchini trimmings.
- Heat a frying pan without oil over high heat. Add the pumpkin seeds and toast them until they start to pop. Remove them from the pan and set aside in a bowl. Heat half of the olive oil in a soup pot on low heat. Add the diced yellow onion and sauté for 1-2 minutes. Increase the heat to medium, add the finely diced zucchini (trimmings) and sauté for another 3 minutes, stirring occasionally.
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