Easy

Courgette and basil soup with yoghurt and pumpkin seeds

Name: Courgette and basil soup with yoghurt and pumpkin seeds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g Courgette (2 courgettes); 150 g Leek (trimmed); 100 ml White wine; 20 g Rice (dry); 125 g Greek yoghurt; 20 g Pumpkin seeds (toasted); 45 ml Extra virgin olive oil; 6 g Basil (12 leaves, half cooking and half blending); 750 ml Water; 3 g Salt; 2 g Parsley

Total time55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Greek yoghurt. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Courgette and basil soup with yoghurt and pumpkin seeds. Add the final basil off the heat to retain its aroma. Wine adds flavour; boiling does not guarantee removing all alcohol.

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

928 kcalwhole recipe

232 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Cream 30 to 60 minutes Spanish

Allergens

View full classification 11 tags

Diet

Vegetarian

Dish type

Cream

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Trim the roots and damaged leaves from the leek. Split lengthways, wash between the layers and slice thinly.
Heat the oil in a saucepan and cook the leek for five minutes. Wash and cut the courgettes into quarter slices and add with the salt. Cook for eight minutes.
Pour in the wine and boil for two minutes. Add rice, three grams basil and 750 ml water. Cover and simmer for 18 minutes until the rice is tender.
Reserve a ladle of liquid. Add the remaining basil and blend with a hand blender. Return reserved liquid if needed to thin.
Divide the soup between four bowls. Add yoghurt, pumpkin seeds and chopped parsley just before serving.