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Courgette Pea and Mint Soup Recipe
Courgette Pea and Mint Soup is a delicious smooth blended soup that's quick and easy to make with summer courgettes/zucchini, peas and fresh mint. It's a very versatile soup that you can serve warm or chilled and it's perfect to use up a glut of courgettes.
Equipment
- 1 Sharp knife
- 1 chopping board
- 1 weighing scales
- 1 Large saucepan
- 1 wooden spoon
- 1 Measuring spoons
- 1 measuring jug
- 1 Blender
Ingredients
- 1 large onion
- 1 tbsp vegetable oil
- 750 grams courgettes prepared weight
- 500 grams frozen peas
- 1 litre vegetable stock
- ½ tsp sugar
- 2 tbsp fresh mint leaves
- 100 ml double (heavy) cream
For the garnish
- 50 ml double (heavy) cream
- fresh mint leaves
Instructions
- Peel and chop 1 large onion.
- Put 1 tbsp vegetable oil in a large saucepan and add chopped onion. Cook for 5 minutes, stirring occasionally.
- Cut the prepared 750 grams (6 cups) of courgettes into even size pieces and add to the pan. Cook for a few minutes.
- Add 500 grams (3½ cups) of frozen peas.
- Add 1 litre (2 pints) of vegetable stock.
- Bring to the boil then simmer for 10-15 minutes or until the courgettes are tender. Remove the 2 tbsp mint leaves from the stalks and chop roughly and add to the soup.
- Blend the soup using an immersion blender or decant into a standalone blender or food processor and process until smooth.
- Add the 100 ml (½ cup) double (heavy) cream and blend again.
- Taste and season with salt and pepper to taste.
To garnish
- Serve the soup warm in bowls or mugs with a swirl of cream and a sprig of mint leaves.
Nutrition
Calories: 146kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 514mgPotassium: 450mgFiber: 5gSugar: 9gVitamin A: 1261IUVitamin C: 44mgCalcium: 50mgIron: 1mg