Pea, courgette and parmesan cheese soup
- July 2016
- Serves 6 as a starter
- Hands-on time 30 min
When summer provides a bounty of fresh vegetables, make this wonderfully bright green pea and courgette with parmesan cheese soup. You could serve as a light lunch or starter.
And if you’re lucky enough to have some courgette flowers, try these stuffed and deep-fried courgette flowers.
- 4g (0.9g saturated)
- 15.3g (2.8g sugars)
If you like a bit of heat, scatter over some dried chilli flakes before serving.
Make 12 hours in advance, cool, then cover and chill without the garnish.
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