Lemony Courgette Soup with Mint Pesto

Method

• Finely chop the onions. Using a heavy based, lidded pan heat 2 tbsp of olive oil and add the onions giving them a quick stir so they get coated in the oil.
• Pop the lid on the pan and, keeping the heat low, sweat the onion for around 10 mins, stirring occasionally, until translucent.
• While the onion is cooking you can prepare the courgettes. Give them a wash, and cut away any damaged skin. Slice each courgette in half lengthways and slice into ¼ inch pieces.
• When the onions are cooked, add the courgettes, bay leaf, herbs de Provence and mustard powder, give them a good stir, and balance the lid back on the pan so it is slightly ajar.
• The cooking time here will vary a little depending on the size of the courgettes but this should be around 20-25 minutes with the courgettes taking on a translucent appearance when they are cooked.
• While the courgettes are cooking, make the pesto. Using a food processor or a pestle and mortar blend together the pine nuts, garlic, mint and 4 tsp of the olive oil. Once a coarse paste is formed add the salt and the nutritional yeast. Give another quick blend so the new ingredients are integrated but the texture of the pesto remains coarse.
• Once the courgettes are cooked, add the vegetable stock and grate in the nutmeg. Keeping the pan on a low heat stir well for a minute or two before transferring the contents to the blender (or leave in the pan if using a hand blender). Puree the soup adding some hot water if the soup is too thick, and return to the pan.
• Zest the lemon. Cover the zest as it dries out incredibly quickly and set aside until serving. Disposing of any pips, squeeze the juice into the hot soup. Give a quick stir and check the seasoning.
• To serve, ladle the soup into the serving bowls and grate over a little nutmeg. Rest a dollop of pesto on top of the soup then scatter over the lemon zest.

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