Pea & Courgette Soup

Using vegetables in season and something from the freezer makes this a soup that’s perfect for the weather about to hit us.

 Hot and dare I say it, good for me, which isn’t necessary a criterion I use in my cooking, this soup ticks the box of tasty too.

 I usually go lightly on the salt as a seasoning, and add lots of grated parmesan when in my bowl.

The parmesan adds the salt the soup needs, and as well as an extra umami flavour, which I love.

If you’re a batch cook person, and i am, don’t worry about this soup making too much, just pour into freezer bags, freeze standing up and then it’s in there waiting for those days i need something hot..

 Go on, give it a go and enjoy your sweet life!

A big bowl of winter goodness

What You Need

• 3 Large Courgette – Around 800g – See Tip Box

• 600m Vegetable or Chicken Stock – Made from 2 Stock Cubes

• 200g Frozen Peas – See Tip Box

• 1 Large Onion – Roughly Chopped

• 1 Large Garlic Clove – Roughly Chopped

• 1 tbsp Olive Oil

• Salt & Pepper

• Grated Parmesan to serve – Optional

The four stages of cooking the vegetables.

 How It’s Done

•  Wash the courgettes and remove the top and bottoms.

• Dry the courgettes, chop the into chunks and set aside until needed.

• Put the olive oil into a deep pot and heat it up.

• Put the chopped onion, garlic and chopped courgette into the pot and cook on a low to medium heat until they both courgettes get a little colour and the onion begins to soften a little.

• Once some of the courgette pieces have a little colour, add the stock and bring to a simmer and place the lid on the pot.

• Let it simmer for around 15 minutes.

• Remove the lid and add the frozen peas.

• Simmer for annoyer 5 minutes.

• Switch off the heat and let it cool for 10 minutes before blitzing until smooth with a hand-held blender or in a food processor.

• Check the seasoning, and add salt and pepper to suit your taste.

• Serve with lots of grated parmesan and fresh bread rolls.

Blend until smooth and adjust the seasoning.

 Tip Box

•  Courgettes – The size of the courgettes will more or less dictate how much the weight of the courgettes are.  Don’t be too precious about the weight, if its slightly under, or under, its noy going to make any difference. So, don’t waste any just because the weights not right.

• Frozen peas – Frozen peas are perfect for this soup, and any soup for that matter. A much-underrated frozen vegetable and full of protein, vitamin B6 and vitamin C, so don’t skimp on theses when adding them to the pot. A handful or more extra, will only make the soup better.

• Stock – Use vegetable stock cubes or chicken stock cubes if you don’t want to keep it vegetarian.

Delicious and easy to make.