Courgette, Pea and Basil soup






vitamins B6, riboflavin, folate, C, and K, potassium and manganese.


  • 75 ml olive oil
  • 1 large onion, chopped into dices.
  • 1 garlic clove, chopped
  • 6 courgettes, chopped into 3cm thick slices
  • 1 Litre of vegetable stock
  •  500g frozen peas 
  • 50g fresh basil leaves, chopped up.
  • 200g feta (broken up into bits for the topping) 
  • 1 lemon, finely grate the zest 
  • Salt and papper



  • Put the oil into a large saucepan and place on a medium heat.
  • Add the chopped onion and garlic clove and fry for 2-3 minutes until the onion is soft.
  • Add the courgette fry for 3 minutes, stirring continuously until brown.
  • Pour in the stock, and bring to the boil on a high heat, cook for 7 minutes until the courgettes are soft but still green.
  • Add the peas, stir through for 1 minute, then add the basil leaves
  • Remove from the heat and, using a blender, blitz until the soup is smooth and vibrant green.
  • If necessary add a little water if it is too thick.
  • When ready to serve, spoon into the bowls and top with the crumbled feta and lemon zest.
  • Finish with a good grind of black pepper and a drizzle of oil.