Quinoa & vegetable soup with mint pesto

SERVES 4 | PREP 20 MINS | COOK 30 MINS PERSONALPOINTS: 4-5

• 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, trimmed and 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

1. To make the pesto, put the pistachios, mint and a 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 to taste.

2. Heat remaining oil in a large pan over medium heat. Cook the onion, carrot, celery and fennel, stirring, for 5 minutes until softened. Add remaining garlic and cook for 1 minute.

3. Stir in the squash, quinoa, stock and 500ml water and bring to boil. Reduce heat and simmer, partially covered, for 20 minutes or until squash is tender. Add broccoli and cook for 3 minutes, or until just tender.

4. Ladle soup into bowls and serve topped with the pesto.