Appetizers / Soups / Salads

Roast Courgette, Broad Bean and Basil Soup is for Soup.

Roast Courgette, Broad Bean and Basil Soup takes 20 minutes to prepare.

Roast Courgette, Broad Bean and Basil Soup takes 30 minutes to cook.

Roast Courgette, Broad Bean and Basil Soup makes 6 servings.

The ingredients for Roast Courgette, Broad Bean and Basil Soup are:

3 big courgettes, sliced
250g frozen green broad beans (or fresh if you have them)
2 leeks (finely sliced)
3 stalks celery - finely diced
1/2 medium onion - finely diced
Handful finely chopped basil (or a dollop of pesto - extra calories but tastier)
Sunflower oil
Salt/pepper (recommend Herbamare salt)
2 vegetable stock cubes or bouillon

Here is how you make Roast Courgette, Broad Bean and Basil Soup:

Drizzle courgette in sunflower oil and sprinkle with herbamare in a roasting dish and pop into the oven to roast (200C/20 mins or so).Sweat down celery, leeks and onion in a nice big pan.When soft add frozen broad beans and a pint of vegetable stock (made with 2 vegetable stock cubes). Simmer till beans cooked through. Add your roast courgettes and handful of basil to the mixture. Take off the heat and blend in mixer or with hand blender adding extra veg stock or water if required till smooth or your preferred consistencyReturn to low heat for a few minutes to let the flavours merge adding salt and pepper to taste. Serve with crusty bread and butter altho it's very filling on its own. Serving Size: Makes about 6 big bowlsNumber of Servings: 6Recipe submitted by SparkPeople user FRANGRACE.

The nutritional information for Roast Courgette, Broad Bean and Basil Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 113.0

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 45.8 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 3.7 g
• Protein: 3.9 g

The dietary needs meet for Roast Courgette, Broad Bean and Basil Soup is Vegetarian