This is a spring soup, in lieu of spring weather. This is very quick and simple to make, but tastes like you’ve spent ages on it. It’s also one of the best uses for the fairly bland courgette. Courgettes are not my favourite vegetable, but they add a wonderful texture to soups when they’re blended. This soup is also fat-free for those who care about that kind of thing.
2 courgettes, roughly chopped
150g frozen peas
2 cloves garlic
500ml vegetable stock
6 mint leaves
For the garnish
Leaves from 2 stalks of mint
Zest of half a lemon
Put the soup ingredients in a saucepan and bring to a simmer.
Cook for 15-20 minutes or until the courgettes are cooked.
Blend until smooth.
Season with salt & pepper.
Chop the mint and lemon zest together.
Serve the soup, hot or cold, sprinkled with the lemon and mint garnish.