ZUCCHINI, PEA AND BASIL SOUP

I prefer a hearty soup whenever I have a freshly baked sourdough bread. Ottolenghi’s creamy, vibrant green, Zucchini Pea basil soup is perfect ! The key to keeping the soup green is not to overcook the veggies. Blitz immediately after adding peas and basil

Recipe inspired by Ottolenghi’s book Simple

Serves:4

INGREDIENTS:

2 tbsp Olive oil

7-8 Cloves of garlic

1 large Zucchini (450 gms) halved and sliced

1 medium Potato (150 gms) halved and sliced

500 ml Vegetable stock or chicken broth

250 gms frozen peas

25 gms fresh Basil leaves

1 tsp Lemon zest

1/2 tbsp Lemon juice

100 gms feta cheese

1-1 1/2 tsp Pepper powder

Salt to taste

METHOD:

Put oil in a large saucepan and place on medium high heat

Add whole garlic cloves and fry for 2-3 mins until they turn golden brown

Add Potato, cook for 3-4 mins stirring occasionally

Add the zucchini, 1 tsp salt and pepper, continue to stir and cook for 2-3 mins until starting to brown. Pour in the stock and water if needed and bring it to a boil on high heat. Cook for 5-6 mins until the potato and zucchini are soft and zucchini still bright green in color

Add the peas, stir through and cook for a min. Do a taste test and adjust salt and pepper if needed

Add lemon juice and basil leaves, stir in

Remove from heat and blend until the soup is smooth (I use Vitamix, it’s great to blend when the mixture is hot)

When ready to serve, spoon into soup bowls, garnish with feta cheese and lemon zest!

Enjoy with buttered sourdough bread!