A Soup for All Seasons


Aaaaand exhale.

After having three sets of guests over the month of December, all back to back, the need for peace, quiet and marathons of catching up on beloved TV were dire. Along with this came the craving for simple meals – low in fat, calories and portions. I think I’ve had soup for a week straight since the start of the new year, and loved every bowl of it. This recipe in particular was so quick and easy to make, and I just felt good eating it – totally guilt free, (not that that truly ever plays a role in determining what gets shoveled down the gullet).

The soup was emboldened with some of the freshest summer flavors I’ve had combined – Courgettes (or Zucchini’s for my American counterparts), Peas & freshly picked Mint from the garden, drizzled with a squeeze of lemon, a swirl of Bulgarian yoghurt and some bashed pink peppercorns (my new obsession).

Courgette, Pea & Mint Soup

Serves 4 Takes approx. 30 mins


600g Courgettes, sliced into discs 1cm thick
2 cups Peas, frozen
2 Handfuls fresh Mint, torn roughly
4 baby Leeks, finely diced
2 cloves Garlic, minced
1 red Chili, sliced and de-seeded
2 Lemons, juiced
1 tsp Olive oil
300ml boiling water
30ml Nomu Liquid Vegetable Stock
2 tbsp Bulgarian Yoghurt (to serve)
Handful Pink Peppercorns, bashed up (to serve)


Put a large pot of salted water on to boil. Dice up all the courgettes and pop them into the boiling water to cook for about 5 minutes. Sieve out the courgettes and set them aside to continue steaming in a dish. Add the frozen peas to the same water, and leave them to cook for about 3 minutes. Strain the peas and discard the water.

Chop up the baby leeks, chili, and garlic and add to the same warm pot, with a bit of olive oil and some salt. Cook for about 5 minutes until they all become soft. Remove from the pot and scrape into a blender. Add to this the courgettes, peas and handfuls of mint. Blitz for about 15 seconds. The soup should instantly turn a beautiful bright green. Boil the kettle and mix 300ml of the hot water, with about 30ml of the vegetable stock to make a light brown stock. Add half of this to the blender, and blitz for about 10 seconds. I don’t normally use all the stock I’ve made, I just add it to the blender until I’m happy with the consistency. Squeeze in the lemon juice, blitz again quickly and now taste. Season to your liking. Add a bit of yoghurt into the blender if you want to make the soup more creamy, if you like. Bash up some pink peppercorns, and sprinkle over the surface of the soup once dished up.

Side note – this soup is delicious served cold too, so is a nice idea as a starter. Bon Appetit!

1 comment

  1. Sugarlow says:

    Just what I need after the Christmas big eat!!!

Post a comment