Easy Courgette Soup {with Parmesan}

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp Olive oil

1 Onion (Chopped. See notes)

3 Garlic cloves (Crushed)

1 kg Courgette (Chopped)

1 Leek (Chopped)

1 ⅘ ltrs Vegetable stock (made from a cube is fine, see notes)

125 g Frozen peas/petit pois (Optional)

75 g Parmesan (See notes)

Chives

Crème fraîche

Croutons

Directions

Heat the olive oil in a heavy bottomed pan, add the onions and garlic and fry until softened

Add courgettes and leeks, and cook for a further 5 minutes.

Pour in the stock and peas and bring to the boil. Boil for around 15-20 minutes. Until the courgettes are soft.

Stir in parmesan.

Remove from the heat and use a hand-blender to blend to give a smooth consistency.

Optional: Serve with a dollop of crème fraîche, croutons and some chives sprinkled on top.

Nutrition

• Calories: 200 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 12 mg
• Sodium: 329 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 12 g