This is a fabulous, green and vibrant soup – perfect if you have a couple of courgettes hanging about and not much else. There have been more nasty viruses going round in our house, so an injection of good green vegetables and bundles of vitamins was almost a necessity.
I’ll come clean – this is the basis of my non-winning entry into the World Watercress Soup Championships that I entered back in May. I think it’s a blinding soup but the judges didn’t agree – maybe it’s not traditional enough?!
D, on the other hand ended up with a ‘highly commended’ runner up in the speciality section (2nd out of 47 entries). Sophie Grigson even made a special point of mentioning his fantastic balance of flavours and spices. I have to admit, I was a bit gutted at the time -after-all, cooking is my ‘thing’, and she thought nothing of my attempt! But what an achievement and definitely a soup worth making…. maybe I’ll get him to write a guest post this week….. 🙂
Garnish with a drizzle of vegetarian worcestershire sauce, a little extra virgin olive oil and/or a pile of grated parmesan/vegan “sprinkly cheese” (as we call it!)
Courgette and Pea Soup (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
- good splash of extra virgin olive oil
- 2 courgettes, chopped
- 1 clove garlic, finely chopped
- small bunch of basil
- 500ml vegetarian stock
- 1 cup frozen peas
– Heat the oil in a large pan. Add the courgettes and cook until soft and starting to turn golden.
– Add the garlic and basil and cook out.
– Pour in the stock and simmer for 10 minutes.
– Add the frozen peas and cook for a further 5 minutes.
– Blitz in a liquidizer until smooth and bright green.
– Check the seasoning.
– Serve drizzled with extra virgin olive oil and a grind of black pepper.