Courgette and lemon pasta soup recipe
Use lasagne sheets and courgettes to make this hearty pasta soup. Try adding frozen peas for extra veg. Kids will love dipping garlic bread into their soup.
See method- Serves 4
- Takes 25 mins
- 538 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 courgettes, halved lengthways and sliced diagonally
- 170g pack Hearty Food Co. garlic bread
- 2 vegetable stock pots, made up to 1.5ltr
- 200g lasagne sheets, broken into large pieces
- 300g frozen peas
- ½ sweetheart cabbage, finely shredded, thick core removed
- 1 lemon, zested and juiced
Each serving contains
- Energy
- 2265kJ 538.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 2.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 76.3gProtein 20.5gFibre 9.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a mediumhigh heat and fry the onion for 6-8 mins until softened. Stir in the garlic and courgettes, then cook for 4-6 mins until the courgettes start to turn lightly golden.
- Bake the garlic bread to pack instructions. Meanwhile, add the stock to the saucepan, bring to a simmer and add the lasagne sheet pieces, peas and cabbage. Simmer, stirring frequently, for 10-15 mins until the lasagne pieces are cooked through and the veg is tender. Season with black pepper, then stir through the lemon zest and juice. Serve with the garlic bread.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
