My Co-op Farm Visit and Courgette, Pea & Mint Soup
A beautiful green soup made with courgette, peas and mint. Full of summer flavours. Top with a vibrant pesto made with broccoli and pak choi.
Ingredients
For the soup
- 1 onion roughly chopped
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 2 courgettes chopped into small chunks
- Organic veg stock in 1.5 pints boiling water
- 3 cups fresh peas podded or frozen peas
- Handful mint
For the pesto
- 200 g tenderstem broccoli chopped
- Handful pak choi chopped
- 1 clove garlic
- 3 tbsp olive oil
- 3 tbsp nutritional yeast
- 4 tbsp pumpkin seeds or nut of your choice–hazelnuts work really well
- Juice 1/2 lemon
- 1/2 sea salt
- Twist black pepper
- Water to loosen to taste
Instructions
To make the soup
- Add the onion to a large saucepan with the oil and cook on a medium heat until the onions are soft. Add in the garlic and cook for a further 30 seconds, then add the courgette.
- Fry for 2-3 minutes to soften a little then add in the veg stock. Simmer for 5-6 minutes, then add in the peas. Cook for a further minute, then add the mint.
- Blitz the soup with a food processor or hand blender until smooth and creamy. Add salt and pepper to taste.
- Great topped with a handful of peas, pumpkin seeds, squeeze of lemon juice and a swirl of good olive oil.
To make the pesto
- Add all the ingredients to a food processor and blitz to combine.
- Add water until you get your desired consistency.
- Great topped on grilled sourdough. Add some good olive oil and a squeeze of lemon.
Notes
4 servings