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Courgette and Pea Soup
Courgette and Pea Soup
added by spawnee

If you ever have too many courgettes, this is a recipe for you. This is served best when fresh (as it keeps a lovely fresh green colour), but can be frozen.

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Prep time
  • 15 minutes
Cook Time
  • about 30 minutes
Servings
  • 4
Ingredients
  • 1 medium onion (chopped finely)
  • 4 Medium sized courgettes (topped and tailed and then cut into chunks)
  • A mug of frozen peas
  • ½ pint of milk
  • ½ pint of vegetable (or light chicken) stock
  • Small bunch of fresh basil
  • Small chunk of hard cheese (such as parmesan or strong cheddar) about 1oz grated
  • 2 tablespoons of pesto
  •  
,
Directions
Sweat the onion in a little oil until starting to soften. Add the chopped courgette and cook for a few minutes until starting to soften (the onion should have cooked fully by now). Add all the other ingredients and bring to the boil, before reducing the heat and simmering. Either serve as a chunky soup, or whiz with a blender to make a thick smooth soup (you may need to add a little water to get to the consistency that you like).
2 replies
mreensar...
Replied on

I'm not much for cold soup, but I can see the advantages, at least in some climates. After having dental work done, I was in the mood for something soupy, but not heavy. The fresh peas in my fridge, and the pots of mint growing in my windowsill, hinted at an answer. </br>
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mreensar...
Replied on

This would be a nice starter for a fancier meal, if you're so inclined..

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