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.
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.