Pea and Courgette Soup
This delicious pea and courgette soup tastes of summer. It's quick and easy to make, and perfect for using up courgettes. Flavoured with basil, this vibrant green soup can be enjoyed hot or cold.
Equipment
- large saucepan
- immersion blender or food processor
Ingredients
- 1 large onion peeled and chopped
- 1 clove garlic peeled and chopped
- 1 tablespoon olive oil
- 600 g courgettes diced, approx 1.5 cm cubes
- 600 ml vegetable stock or chicken if preferred
- 200 g frozen peas
- handful of basil torn into pieces
- salt and pepper if required
Instructions
- Heat a large pan over a medium heat. Add the olive oil and onion. Fry for 5 minutes until starting to brown, stirring occasionally.
- Add the garlic and courgettes and stir to mix. Add the stock and bring to the boil. Cover the pan and simmer gently for 15 minutes.
- Add the peas and basil. Simmer for a couple more minutes, then remove from the heat.
- Blitz with a hand blender until smooth. You can also transfer the soup to a food processor for blending if you prefer.
- Check for seasoning, and adjust if necessary.
Notes
Switch the basil for mint leaves if you prefer the flavour.
Nutrition
Calories: 89kcalCarbohydrates: 12.2gProtein: 4.2gFat: 3.5gSaturated Fat: 0.5gFiber: 3.8gSugar: 5.6g
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