13 July 2012

#FFF - Dixons Courgette Soup with Toasted Wallnut.

Dixon has made this for me a couple of times over the last week, and I love it. I don't even like courgettes that much, but this is amaaazing. I highly recommend giving it  go yourself. Obviously all the below guidelines should be adjusted to your personal tastes. 

Soooo to make two servings of Dixons super tasty courgette & toasted wallnut soup you'll need: 

- 2 Medium-Large Courgettes
- 1 Small Onion
- 4 Cloves of Garlic
- 40ml Vegetable Stock
- Vegetable Oil
- Dried Basil & Parsley
- 2tbs of Nutritional Yeast Flakes
- 60ml of Unsweetened Soy Milk
- Hand full of Wallnut Halves
- Salt & Pepper to season
- Parsley to garnish

And to cook it: One heavy bottomed stock pan, frying pan & hand wizzer.

First of all heat up a drizzle of oil in the stock pot, slice the onion, and dice the garlic (we used about 4 cloves, we like garlic a l o t, so do this to your own taste), then throw in the pan to soften. Slice the courgettes into quarters length ways, then 1cm slices, add these to the cooking ingredients. Have this on a medium heat for 5-10minutes until the courgettes start to slightly brown. Mix in dried basil and parsley (of course fresh is good too!) to your taste.

Add the vegetable stock to the pot, and reduce the heat to a simmer. Leave this for about 10minutes, until everything is soft, then its time to wizz! Wizz everything up until smooth. Mix in the soy milk, and the nutritional yeast. Season to taste!

Lightly toast the nuts in a pan, as soon as they're slightly brown, you're done. Serve up, wallnuts on top with a few extra parsley leaves and some fresh bread. Enjoy!

Have a good weekend everyone ♥

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