Green Summer Soup


1 white onion roughly chopped

2 tbsp butter or coconut oil (use flavourless organia coconut cooking oil from Biona)

3 cloves garlic sliced

1 huge courgette (if you have a friend with runaway courgettes on their allotment) or 4-6 normal sized ones)  chopped into small chunks

Organic veg stock in 1.5 pints boiling water or use fresh or frozen chicken stock

2 cups lettuce (anything but iceberg) or any green leaves that are wilting in your fridge

2 cups organic frozen peas

Handful basil or mint leaves

Sea salt and pepper

Optional toppings; pumpkin seeds, more peas added in at the end, squeeze lemon juice, drizzle of olive oil, spoonful of tahini.


  1. Add the chopped onion to a large saucepan with the butter or flavourless coconut cooking oil and cook on a medium heat until the onions are soft.

  2. Add in the garlic and cook for a further 30 seconds then add the sliced courgette.

  3. Fry for 2-3 minutes to soften a little then add in the veg stock.

  4. Simmer for 5-6 minutes then add in the lettuce, peas and basil leaves (or mint leaves). Cook for a further minute or two until the lettuce has wilted and the peas are cooked.

  5. Blitz the soup with a food processor or hand blender until smooth and creamy. Add salt and pepper to taste.

  6. Great topped with a handful of peas, pumpkin seeds, squeeze of lemon juice and even a swirl of golden tahini or plain olive oil.

Enjoy with linseed bread and hummus.


Julia is an experienced yoga teacher and holistic lifestyle coach who offers yoga classes, private yoga lessons and health coaching in Crouch End, North London.

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