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Celery Soup with Pesto


1 tb Olive oil
1 Red onion finely chopped
2 Cloves garlic; crushed
2 Courgettes; roughly diced
1 pk Trimmed celery; finely sliced
300 ml Milk; (1/2 pint)
450 ml Parsley and garlic or vegetable stock; (3/4 pint)
1 ct JS Fresh Pesto al Salsa


Heat the olive oil in a large saucepan and add the red onion. Stir-fry for 1-2 minutes and add the garlic, courgettes and celery to the pan. Cover and cook for a further 10 minutes over a medium heat.

Add the milk and stock and simmer covered for 20 minutes.

Stir in the pesto just before serving

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