This was soooo quick and easy and delivered a deliciously smooth, tasty soup – it probably took 30 minutes from start to finish and is ridiculously cheap. The peas pack a health punch, preventing heart disease, reducing the risk of cancer and aid weight loss 🙂 Meanwhile the courgettes are delivering Vitamin C and K and folic acid – keeping bone and muscle health strong. Aways keep the peel on the courgettes as that is where most of the nutrients are. I promise you will never go back to tinned or packaged soup again!
Thanks to Made in Hackney again for this economical, super tasty recipe.

Ingredients
2 x small courgettes, washed and diced (quite small)
1 x large onion chopped
4 tbsp extra virgin olive oil
300g frozen peas
500ml vegetable stock (you add a little more hot water if you need to)
1 x tbsp dried mint
A handful of fresh mint – torn up and thrown in
sea salt
black pepper

Method
In a large saucepan, gently heat the olive oil and add in the chopped onion.
Saute the onions until soft but don’t brown them – just until translucent. Now add in the chopped courgettes, salt and pepper and cook gently for about five minutes. (Be careful with the salt as the vegetable stock has salt in it – you can always add more salt later).
Stir in the frozen peas, mint and the vegetable stock and bring to a boil. Turn down the heat and simmer for another 5-7 minutes.
Turn off the heat, adjust the seasoning to your taste and leave for 5 mins.
Use a handheld blender to blend to a smooth consistency and serve – delicious with fresh, organic brown bread. Garnish with a few fresh mint leaves to look posh!