Can I freeze simple courgette soup with almond pesto [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make simple courgette soup with almond pesto [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is simple courgette soup with almond pesto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does simple courgette soup with almond pesto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Simple Courgette Soup With Almond Pesto
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Simple Courgette Soup With Almond Pesto [Vegan]

Dairy Free

This Simple Courgette Soup was one of the few things my granny could manage to feed me when I was a kid. I was a really finicky eater. She and my mom tend to make mono-veg soups – just one particular vegetable for the flavor, then onions for a bit... Read More

Ingredients You Need for Simple Courgette Soup With Almond Pesto [Vegan]

For the Courgette Soup

1 medium-sized courgette (zucchini), sliced
1 brown onion, peeled and chopped
1 cube of vegetable stock
water
almond pesto, to serve (optional) (see below for recipe)
a loaf of sourdough bread, to serve (most definitely not optional)

For the Almond Pesto

100g (3.5 oz) toasted slivered almonds (I bought mine like this, mostly because there just wasn’t anything else in the shop, but you can use raw almonds or toast them yourself)
150 ml (2/3 cup) olive oil
30g (a big handful) of fresh basil
1 tbsp nutritional yeast
a pinch of salt and pepper

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How to Prepare Simple Courgette Soup With Almond Pesto [Vegan]

For the Courgette Soup

Boil some water in the kettle – about 2 cups or so. You mightn’t need it all.
Place a medium pot over high heat. Place the vegetables and stock cube in it, cover with water and let it simmer for 10-15 minutes, until the vegetables are tender.
Blend or puree the whole lot till smooth. Serve with a couple of thick slices of toasted, shamelessly buttered sourdough.
I think many soups are nicely complimented by a dollop of pesto. You don’t have to add any pesto to this if you don’t like it, or you could just dip your bread in it.

For the Almond Pesto

Process all the ingredients in a food processor or blender until they become a grainy paste. Store in a jar in the fridge up to 3 days. Slather it onto toasted bread, mix it into a bowl of pasta, use as a dip or try drizzling it over your soup.

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