If you find it a challenge to eat your five-a-day, try this simple soup, which includes three portions of veg. Pop in a flask to take to work or school.
TAKES 25 MINUTES • SERVES 4
1 tbsp olive oil
1 garlic clove, sliced
500g/1lb 2oz courgettes, quartered lengthways and chopped
200g/7oz frozen peas
400g can cannellini beans, drained and rinsed
1 litre/1¾ pints hot vegetable stock
2 tbsp basil pesto (you can make your own with fresh basil, olive oil, garlic and Parmesan if you like)
Heat the oil in a large pan. Cook the garlic for a few seconds, then add the courgettes and cook for three minutes until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further three minutes.
Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread.
Courgette, pea & pesto soup from:
Good Food: Superhealthy Suppers (BBC Books)