Late summer soup

Courgette season is almost over and this spicy soup is perfect for late summer evenings.  Enjoy!

Courgette and pea soup with mint and chilli

Serves 4-6

  • 3 courgettes, grated
  • 1 onion, peeled and finely chopped
  • 1 tablespoon of butter (or coconut oil, to make this recipe vegan)
  • 1 red chilli, finely chopped
  • 300g frozen garden peas or petit pois
  • 1 litre of vegetable stock
  • A small handful of mint, leaves only

Melt the butter on a low heat and add the onion, cooking for 10 minutes or until the onions are soft. Grate the courgettes and stir them in with the onion. Add the chilli and cook for a couple of minutes before adding the stock, mint and peas. After 5 minutes, blend the ingredients together and cook for a further 10-15 minutes. Serve and enjoy!

Options: you could add a tablespoon of crème fraiche to each bowl for a smoother taste.