Green Summer Soup is ideal to make in the summer, when there is a glut of courgettes and salad leaves that need to be eaten in the fridge. However it makes a lovely quick nourishing soup at any time of the year.
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.
- 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.
- Add in the garlic and cook for a further 30 seconds then add the sliced courgette.
- Fry for 2-3 minutes to soften a little then add in the veg stock.
- 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.
- Blitz the soup with a food processor or hand blender until smooth and creamy. Add salt and pepper to taste.
- 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.