Pea and Courgette Soup
This vibrant pea and courgette soup is naturally creamy without using cream. Sweet peas and tender courgettes are blended into a smooth green soup that's packed with vegetables. It's ready in 30 minutes and perfect for freezing, and this easy, healthy soup recipe is made with everyday ingredients.
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.1 tbsp olive oil, 1 large onion
- 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.1 clove garlic, 600 g courgettes, 600 ml vegetable stock
- Add the peas and basil. Simmer for a couple more minutes, then remove from the heat.200 g frozen peas, handful of basil
- 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.salt and pepper if required
Notes
- Switch the basil for mint leaves if you prefer the flavour.
- If you want to make the recipe with marrow instead of courgette, that also works. You'll need to peel the marrow, as the skin is much tougher, and remove the central core of seeds.
Nutrition
Calories: 89kcalCarbohydrates: 12.2gProtein: 4.2gFat: 3.5gSaturated Fat: 0.5gFiber: 3.8gSugar: 5.6g
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