Lemony Courgette Soup with Mint Pesto

Preparation

Serves 4

Cooking Instructions

• 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.