Lemony Courgette Soup with Mint Pesto | Vegan Recipes ZA

Ingredients

• 2 tbsp olive oil
• 2 white onions
• 1kg large courgettes, a mix of yellow and green preferably organic and not too young.
• 1 bay leaf
• 1 ½ tsp herbs de Provence
• ½ tsp mustard powder
• 750ml vegetable stock
• 1 unwaxed lemon
• Salt and pepper to season
• ¼ of a nutmeg plus more for serving
• For the pesto:
• 25g fresh mint, leaves picked
• 2 cloves garlic, roughly chopped
• 60g pine nuts
• 6 tsp olive oil
• 1 tsp nutritional yeast
• ¼ tsp salt