Courgette, chickpea and pea soup

• 분량: 4

재료

2 tbsp olive oil

2 large courgettes, thinly sliced

800ml hot vegetable stock

1 x 400g tin of chickpeas, drained and rinsed, with a few reserved as garnish

200g frozen peas, with a few defrosted

peas reserved as gamish

4 tbsp vegan basil pesto, plus extra

to garnish

Sea salt and freshly ground black pepper

방향

1 Heat the oil in a large saucepan over a high heat. Add the courgettes and cook for 4-5 minutes until softened.

2 Add the stock and simmer for 8-10 minutes, until the courgettes are fully cooked.

3 Stir in the chickpeas, frozen peas and pesto and cook for one minute.

4 Blend until smooth with a hand-held blender and season to taste.

5 To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas.

노트

Cook's notes: "All myfavourite things loaded into onc soup! This soup is so smooth, creamy and, most importantly, fast — perfect for those times you get in after a cold day out."