Serves 4
Soup
1 Tbsp Olive Oil
1 Medium Onion, chopped
800g Courgettes, cut into chunks
1 Litre Vegetable Stock
200g Peas, fresh or frozen
1 Litre Vegetable Stock
Sea Salt & Freshly Ground Black Pepper
Courgette Cream
120g Courgette, peeled and diced (use the peelings in the soup)
45ml Olive Oil
Sea Salt & Freshly Ground Black Pepper
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Heat the olive oil in a large pan and add the chopped onion. Cook until soft then add the courgette and cook for a couple of minutes. Pour in the vegetable stock, bring up to the boil and cover. Turn down the heat and simmer gently until the courgette is tender.
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Add the peas and simmer for another few minutes. Take off the heat and leave to cool before blending until smooth. Add the mint leaves and blend them into the soup until they form small green specks. Return to the pan and season to taste.
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To make the courgette cream, simply blend together the courgette and olive oil until it becomes smooth and creamy. Season to taste.
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To serve, reheat the soup and ladle into bowls. Drizzle with a little of the courgette cream and finally add a sprig of mint to each bowl.
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