Category
Main
Serves
4-6
Prep
40 Minutes
Ingredients
1 tbs light olive oil 1 leek (or 1 large onion), sliced 1 stalk celery, sliced 1 large potato (approx 330g), peeled and chopped 1 vegetable stock cube and 1 litre boiling water 2-3 courgettes, roughly chopped 200g peas (fresh or frozen) Small handful fresh mint leaves, roughly chopped Small handful fresh parsley (leaves and stalks), roughly chopped Pinch salt and black pepper To serve (optional) crème fraiche or soured cream 2 tbs toasted pumpkin and sunflower seeds Homemade croutons or toasted baguette 2 tbs extra virgin olive oil mixed with finely chopped mint and parsley Pea shoots
Instructions
- Heat the oil in your large Disney inspired saucepan and add the leek, celery and potato. Sauté for 8-10 minutes over low heat until starting to soften but don’t let it brown.
- Add the stock and bring to a simmer then reduce the heat and cook for about 10 minutes until the potatoes are just tender.
- Add the courgettes, peas, half the mint leaves and the parsley stalks and return to a gentle simmer for a further 6-8 minutes then turn off the heat and allow to cool for a few minutes. Blitz with a stick blender, or transfer to a blender jug and blend until as smooth as you like. Taste and add a pinch of salt if needed and a grind of black pepper.
- While the soup is cooking, make some croutons and herby oil if you like. Finely chop the remaining herbs and stir into the extra virgin olive oil.
- To serve, pour some soup into bowls then swirl on some crème fraiche and herby oil. Add the croutons then scatter over the seeds and finish with a few pea shoots
Garnished with a swirl of crème fraîche, crunchy homemade croutons, and a drizzle of herbed olive oil, this soup is both nourishing and elegant. It's the perfect way to enjoy the flavors of summer.
