How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.
Courgette, pea and basil soup – serves 8
- 75ml olive oil, plus extra to serve
- 1 bulb of garlic, cloves separated and peeled
- about 1.3kg of courgettes, cut into 3 cm thick slices
- 1 litre veg stock
- 500g frozen peas
- 50g basil leaves
- 200g feta, crumbled into pieces
- 1 lemon, finely grate the zest
Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.
Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.
Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)
Jono & Jules do food & wine 
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