Looking for a tasty courgette recipe? This courgette, pea, and basil soup is my absolute favourite to make across the summer, when courgettes are in season. I like to make this dish as a light lunch and also for a starter to a three-course dinner.
This dish is originally inspired by a recipe found in Ottolenghi’s Simple cookbook* which I’ve adapted to be vegan, but you could re-add the feta, ham, or pancetta as toppings if you fancy. Whatever you choose, this soup is quick and easy to make, and can be cooked in batches and then stored in the fridge for three days, or frozen for up to a month. Make sure to add a splash of lemon juice, zest, and olive oil at the end!
Courgette, Pea & Basil Soup Recipe
Serves 6 – 50 minutes – 1 of your 5 a day – Vegan
- Wash your courgettes, top and tail, and chop into 2cm slices. Peel the head of garlic and leave cloves whole. Wash the basil, remove leaves from stalks and finely chop the stalks. Zest the lemon and juice.
- In a large saucepan or Dutch oven, pour in the olive oil and place on a medium high heat. When hot, add the whole garlic cloves and chopped basil stalks. Fry for 2-3 minutes until the garlic is golden.
- Add the courgettes, salt, and lots of black pepper. Fry for 3-5 minutes, stirring until courgettes are starting to brown.
- Pour in your vegetable stock, plus 500ml water, and bring to the boil. Cook for 7 minutes, until courgettes are soft.
- Add the frozen peas and leave to cook for a further 1 minute before removing from the heat. Add the basil leaves and stir through.
- With a stick blender, blend the soup until smooth and vibrant green.
- Serve into bowls, drizzle with olive oil, lemon juice, and sprinkle over lemon zest. Serve.
Leave a comment if you give this recipe a try – I’ve been making it every summer for years now!