QUINOA & VEGETABLE SOUP WITH MINT PESTO

SERVES 4 5 SMARTPOINTS PER SERVING

20g pistachio kernels 30g fresh mint, leaves picked 3 garlic cloves, crushed 1 tbsp lemon juice 2 tbsp olive oil 1 onion, cut into 2cm pieces 1 carrot, cut into 2cm pieces 2 celery sticks, cut into 2cm pieces 1 small fennel bulb, cut into 2cm pieces

200g prepared butternut squash, cut into 2cm pieces 55g quinoa, rinsed 750ml vegetable stock, made with 1 reduced-salt stock cube

250g broccoli florets TO MAKE the pesto, put the pistachios, mint and one-third of the garlic in a mini food processor and blitz until finely chopped. Add the lemon juice, 1½ tbsp of the oil and 2 tbsp water, then blitz to a chunky paste. Season. Heat the remaining oil in a large pan over a medium heat. Cook the onion, carrot, celery and fennel, stirring, for 5 minutes until softened. Add the remaining garlic and cook for 1 minute. Stir in the squash, quinoa, stock and 500ml water and bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes or until the squash is tender. Add the broccoli and cook for 3 minutes, or until just tender. Ladle the soup into bowls and serve topped with the pesto.