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Courgette and Parsley soup with Sunflower seed pesto

Courgette and parsley soup

Courgette and Parsley soup with Sunflower seed pesto and toasted ciabatta


1 x Onion chopped
1 x Potato sliced
1 x clover garlic chopped
Grated nutmeg
Olive oil
500g courgettes grated
1.2l Full cream Milk
50 g parsley
1 lemon
In a medium heat sweat the onion, potato and garlic with a little olive oil.  Add the milk and a little grated nutmeg, cook on a medium heat until the potatoes are soft.  Add the courgettes and cook for a further 6min or until soft.
Add the parsley and blend. Season with salt and pepper and a squeeze of lemon juice
Sunflower seed Pesto served on toasted ciabatta
80g toasted sunflower seeds
50g parmesan cheese grated (you can substitute to mature cheddar if you want to use clover product)
1 small clove garlic
5g parsley
45ml Olive oil
1 Ciabatta
Combine the seeds, cheese, garlic, parsley, olive oil and a pinch of salt in a food processor to form a chucky paste
Slice the ciabatta, drizzle with olive oil and toast in the oven
Top the toast with Sunflower seed pesto and serve with the soup

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