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'.
- Author: Rachel Page
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Soup
- Method: Hob
- Cuisine: British
- 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
- 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.
- Add the potato, stock and courgettes and bring to a boil. Simmer for 5-7 minutes, until the potato is cooked.
- Add the peas and parsley and simmer for 3 minutes.
- Blend until smooth - I used a stick blender.
- Add the lemon juice and taste for seasoning.
- To serve, top with a dollop of plain yoghurt, a swirl of rose harissa and a few defrosted peas.
Keywords: soup, dairy free, cosy