Courgette, pea and basil soup

Courgette, pea and basil soup

Ingredients: serves 4

37.5 millilitres of olive oil plus extra to serve
½ head of garlic, cloves separated and peeled
3 courgettes (zucchini) chopped into 3cm thick slices
500 millilitres of vegetable stock
250 grams of frozen or fresh peas
25 grams of basil leaves
100 grams of fetta broken into small pieces
1 lemon finely grate zest to 1 teaspoon
2 slices of pancetta pan fried
Salt and pepper to taste

Method:

Put the olive oil into an extra large saucepan and place on a medium high
heat. Add the whole garlic cloves, fry for 2-3 mins, stirring frequently until they
turn golden. Add the courgettes, 2 teaspoons of salt and plenty of pepper and
continue to fry for 3 mins, stirring continuously, until starting to brown.

Pour in the stock along with 250 mls of water and bring to the boil on a high
heat. Cook for 7 mins until courgettes are soft but still bright green.

Add the peas, stir through for 1 min, add the basil.
Remove from the heat and using a stick blender or liquidizer blitz until the
soup is smooth and vibrant green.

When ready to serve portion and top with fetta and lemon zest and pancetta.
Finish with a good drizzle of olive oil and cracked pepper.

Author: admin

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