Spring Green Soup with Zesty Yoghurt & Pistachio Pesto

Jess Murphy

Recipe - SuperValu Online

Image of Spring Green Soup (2024P1Mag-Soups-600x360.jpg)

Spring Green Soup with Zesty Yoghurt & Pistachio Pesto

Prep Time10 Minutes

Servings4

Cook Time25 Minutes

Ingredients

11 tbsp olive oil, plus a drizzle to serve

2 leeks, finely sliced

4 garlic cloves, crushed

1 veg stock cube

400g frozen peas

½ lemon, zested and juiced

Parsley, finely chopped

1 tbsp SuperValu Crème Fraîche

80g watercress

Crusty bread, to serve (optional)

Directions

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
Pour in the hot vegetable stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Whizz until smooth.
Stir through the lemon juice and zest, then season to taste. Stir through half of the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil.
Place all yoghurt dressing ingredients in a food processor and blend until combined.
Place all dry pesto ingredients in a food processor and pulse. Slowly drizzle in the oil until it is your desired consistency. Season to taste.
Garnish your soup with a swirl of yoghurt and a dollop of pesto and serve with your bread of choice.

Sustainable Tip: Batch make this soup and freeze it for a quick nutritious lunch. The pesto and yoghurt are also so versatile and can be used in many different dishes.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

11 tbsp olive oil, plus a drizzle to serve

SuperValu Extra Virgin Olive Oil (1 L)

Add SuperValu Extra Virgin Olive Oil (1 L) to Favourites.Add SuperValu Extra Virgin Olive Oil (1 L) to Favourites.

€5.89€5.89/l

2 leeks, finely sliced

SuperValu Leeks (350 g)

Add SuperValu Leeks (350 g) to Favourites.Add SuperValu Leeks (350 g) to Favourites.

€1.79€5.11/kg

4 garlic cloves, crushed

SuperValu Garlic (3 Piece)

Add SuperValu Garlic (3 Piece) to Favourites.Add SuperValu Garlic (3 Piece) to Favourites.

€1.05€0.35 each

1 veg stock cube

Knorr Vegetable Stock Pot 4 Pack (28 g)

Add Knorr Vegetable Stock Pot 4 Pack (28 g) to Favourites.Add Knorr Vegetable Stock Pot 4 Pack (28 g) to Favourites.

€2.79€24.91/kg

400g frozen peas

SuperValu Garden Peas (750 g)

Add SuperValu Garden Peas (750 g) to Favourites.Add SuperValu Garden Peas (750 g) to Favourites.

€0.90€1.20/kg

½ lemon, zested and juiced

SuperValu Loose Lemons (1 Piece)

6 for €2.50

Add SuperValu Loose Lemons (1 Piece) to Favourites.Add SuperValu Loose Lemons (1 Piece) to Favourites.

€0.55

Parsley, finely chopped

SuperValu Fresh Flat Leaf Parsley (25 g)

Add SuperValu Fresh Flat Leaf Parsley (25 g) to Favourites.Add SuperValu Fresh Flat Leaf Parsley (25 g) to Favourites.

€1.19€47.60/kg

1 tbsp SuperValu Crème Fraîche

SuperValu Crème Fraîche (200 ml)

Add SuperValu Crème Fraîche (200 ml) to Favourites.Add SuperValu Crème Fraîche (200 ml) to Favourites.

€0.99€4.95/l

80g watercress

Not Available

Crusty bread, to serve (optional)

Not Available

Recipe

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
Pour in the hot vegetable stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Whizz until smooth.
Stir through the lemon juice and zest, then season to taste. Stir through half of the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil.
Place all yoghurt dressing ingredients in a food processor and blend until combined.
Place all dry pesto ingredients in a food processor and pulse. Slowly drizzle in the oil until it is your desired consistency. Season to taste.
Garnish your soup with a swirl of yoghurt and a dollop of pesto and serve with your bread of choice.

Sustainable Tip: Batch make this soup and freeze it for a quick nutritious lunch. The pesto and yoghurt are also so versatile and can be used in many different dishes.