For those who grow your own vegetables you are no doubt all too familiar with the late summer glut of courgettes. Here is yet another way of using some of them up. Works well with the larger ones you forget to pick too as you can just simmer off some of the excess water they contain. If the skin is a little tough then peel it off with a potato peeler.
Makes enough for 4 people
2 tablespoons of olive oil
1 onion – chopped
1 clove garlic – chopped
2 medium courgettes – cut roughly into chunks
3 cups of peas – fresh or frozen
1 green chili – optional
A large handful of mint – roughly chopped
vegetable stock – just enough to cover the vegetables
salt and black pepper to taste
Spring onions – sliced
Heat the oil in a large saucepan. Add the onion and fry gently over a medium heat until translucent.Now add the garlic and fry for 1 minute before adding the courgettes. Continue over a medium heat, stirring occasionally. You want the courgettes to be softened and starting to brown just a little. Too brown and your soup will lose the green appeal.
If you lie a little heat, cut a slit lengthwise into the chili and add that. Then add the peas and enough stock to just come up to the height of the vegetables. Bring to the boil then simmer for 10 minutes until everything is soft. Add the mint and stir until wilted.
Remove the soup from the heat and blend with a stick blender or transfer to a food processor. Blitz until smooth then return to the pan if required to heat through. Season to taste and serve with breads and the sliced spring onion.
For a non vegan version you could server with a little crumbled feta or a splash of cream.