This Courgette Soup with Pea and Basil is the Cosiest Winter Warmer

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This is my version of one of Ottolenghi’s dishes, courgette soup with pea basil from his book Simple. I couldn’t resist adding my own spin to this already incredible recipe.

It’s still pretty freezing cold here in Rotterdam and soups have been a constant through the icy months. This is my version of one of Ottolenghi’s dishes, courgette soup with pea basil from his book Simple. I couldn’t resist adding my own spin to this already incredible recipe. So, I threw in some chickpeas right at the end and topped it with sauteed shiitake mushrooms to for an extra chewy bite and flavour.

So, whether you’re a fan of Ottolenghi or just a lover of soup, this recipe is definitely one to add to your collection. And who knows, you might just find yourself adding your own twist to it next time around. Bon appétit!

Courgette Soup with Pea and Basil

This is my version of one of Ottolenghi's dishes, courgette soup with pea basil from his book Simple. I couldn't resist adding my own spin to this already incredible recipe.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Course, Soup

Cuisine Mediterranean

Ingredients

  

• 2 tbsp olive oil
• ½ head garlic sliced
• 1kg courgettes (approximately 3 large) sliced
• 1 vegetable stock
• 500g frozen peas
• 100g feta crumbled
• 30g basil leaves destalked
• 1 tin chickpeas rinsed and drained
• 1 lemon zest, and juice
• kosher salt to taste
• cracked black pepper to taste

Instructions

 

• In a large frying pan on medium heat, add the olive oil and garlic and fry for 3-4 minutes until lightly brown.
• Add the courgettes, salt, and pepper and cook until the courgettes are starting to brown. Keep stirring so the courgettes don’t burn.
• Add the vegetable stock, 500ml boiling water and bring to a boil for about 10 minutes until the courgettes are fully tender but still bright green.
• Add the peas and stir through for a minute. Add the lemon zest and juice and, basil and remove it from the heat.
• Blend the mixture with a stick blender or blender until smooth.
• Add the drained chickpeas and cook for additional 2-3 minutes. Add the crumbled feta.
• Serve with these sauteed shitake mushrooms on top for a chewy bite to the courgette soup.

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