Pea, Courgette and Parmesan Soup
Spring has sprung and this recipe is a true celebration of a whole host of the wonderful produce that pops up at this time of year here in Britain...
Peas, courgettes, basil, sweet potatoes - beautiful, fresh and vibrant flavours that combine perfectly to create a soup you're bound to enjoy. As with most soup recipes, there isn't much skill involved so it's ideal to throw together when you want a healthy but hearty easy meal.
Pea, Courgette and Parmesan Soup
Serves 4-6
1½ tbsp olive oil
500g courgettes, halved lengthways and sliced into 0.5cm half moons
2 garlic cloves, finely chopped
½ tsp white pepper
1 litre fresh chicken stock
300g sweet potatoes, peeled and cut into even chunks
200g frozen peas
50g fresh basil, roughly chopped
90g parmesan, finely grated
Heat the 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 chunk of crusty bread.
Peas, courgettes, basil, sweet potatoes - beautiful, fresh and vibrant flavours that combine perfectly to create a soup you're bound to enjoy. As with most soup recipes, there isn't much skill involved so it's ideal to throw together when you want a healthy but hearty easy meal.
Pea, Courgette and Parmesan Soup
Serves 4-61½ tbsp olive oil
500g courgettes, halved lengthways and sliced into 0.5cm half moons
2 garlic cloves, finely chopped
½ tsp white pepper
1 litre fresh chicken stock
300g sweet potatoes, peeled and cut into even chunks
200g frozen peas
50g fresh basil, roughly chopped
90g parmesan, finely grated
Heat the 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 chunk of crusty bread.
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