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.
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Ingredients
- 1½ tbsp olive oil
- 500g courgettes, halved lengthways and sliced into 0.5cm half moons
- 1 garlic clove, finely chopped
- ½ tsp white pepper
- 1 litre fresh chicken stock
- 300g maris piper potatoes, cut into even chunks
- 200g frozen peas
- 50g fresh basil, roughly chopped
- 90g parmesan, finely grated, plus extra to scatter over
- Crusty bread to serve
For the garnish
- Crème fraîche
- 1 courgette, cut into strips/ribbons (we used a Y-shaped peeler), tossed in lemon juice to soften
- Extra-virgin olive oil
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Method
- Heat the 1½ tbsp oil in a large pan over a medium heat and fry the courgettes, garlic and white pepper for 5 minutes until softened. Pour in the stock, bring to a simmer, add the potatoes and cook, uncovered, for 15-20 minutes until soft.
- Add the peas and the basil, then simmer gently for 5 minutes. Add the parmesan and stir until melted. Allow to cool a little, then carefully transfer to a blender and whizz until smooth (or use a stick blender). Season to taste, then serve with a swirl of crème fraîche, courgette strips/ribbons, a drizzle of oil, extra parmesan and crusty bread.
Nutrition
- 127kcals Calories
- 4g (0.9g saturated) Fat
- 5.4g Protein
- 15.3g (2.8g sugars) Carbs
- 4g Fibre
- 0.4g Salt
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