Festival Recipe
Courgette, Chickpea and Pea Soup
Recipe by Roz Purcell
- Serves4
Ingredients
- 2 tbsp olive oil
- 2 large courgettes, thinly sliced
- 800ml hot vegetable stock
- 1 x 400g tin of chickpeas, drained and rinsed, with a few reserved as a garnish
- 200g frozen peas, with a few reserved as a garnish
- 4 tbsp vegan basil pesto, plus extra to garnish
- Sea salt and freshly ground black pepper
Method
Heat the oil in a large pot over a high heat. Add the courgettes and cook for 4 – 5 minutes until softened.
Add the Stock and simmer for 8 – 10 minutes, until the courgettes are fully cooked.
Stir in the chickpeas, frozen peas and half the pesto and cook for one minute.
Blend until smooth with a hand-blender and season to taste.
To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas.
