This Creamy Pesto and Watercress Soup makes a healthy but delicious last minute meal!
1 onion, sliced
3 cloves of garlic, minced
250g (~4 large handfuls) mixed green leaves (we used spinach, watercress and rocket)
4g (~1/3 cup) flaked almonds, plus a few more to serve
1tbsp basil pesto
500ml (~2 cups) hot vegetable stock
2tbsp greek yogurt, to serve (optional)
Method (Serves 3)
Heat the oil in a frying pan, and add the onion and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant.
Transfer the cooked vegetables to the Aura Glass 2 in 1 Jug Blender, along with all of the remaining ingredients, except for the Greek yogurt (if all of the salad leaves don’t fit, add a handful at a time).
Blitz well until completely smooth. Season to taste, then serve, topped with the Greek yogurt and a few more flaked almonds.