Green Pea and Courgette Soup

Green Pea and Courgette Soup is a quick, no-nonsense soup - but boy, is it tasty? And ridiculously creamy too, especially considering it contains no dairy.

Tweaked from a recipe in James Ramsden's 'Do-Ahead Dinners'.


  • a dash of olive oil
  • 1 red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely sliced
  • salt and pepper
  • 1 medium potato, peeled and diced
  • 750ml / 1¼ pints / 3 cups chicken or vegetable stock
  • 400g (14oz) courgettes (zucchini), washed and chopped
  • 400g (14oz) frozen peas, plus a few extra for garnish
  • a small bunch of parsley, stalks included
  • juice of ½ lemon
  • thick plain yoghurt, to serve
  • rose harissa, to serve


  1. Heat a little oil in a saucepan over a low heat and add the onion and garlic. Season with salt and pepper, cover and cook for 10-15 minutes, until softened.
  2. Add the potato, stock and courgettes and bring to a boil. Simmer for 5-7 minutes, until the potato is cooked.
  3. Add the peas and parsley and simmer for 3 minutes.
  4. Blend until smooth - I used a stick blender.
  5. Add the lemon juice and taste for seasoning.
  6. To serve, top with a dollop of plain yoghurt, a swirl of rose harissa and a few defrosted peas.

Keywords: soup, dairy free, cosy