Green Pea and Courgette Zucchini Soup

Ingredients

• 100 g onions, peeled, quartered
• 50 g unsalted butter
• 400 g courgettes (zucchini), cut in 3 cm pieces
• 600 g homemade chicken stock
• 400 g frozen green peas
• 1 level tsp fine sea salt – see 2nd tip
• ¼ tsp freshly ground black pepper

Method

1. Chop onions and butter 10 sec/speed 4, then sauté 4 min/Varoma/speed spoon.
2. Add fresh courgette pieces and chop 10 sec/speed 5 (or see 1st tip if using frozen courgettes), then cook 5 min/Varoma/speed spoon.
3. Add stock and frozen green peas then cook 10 min/90°C/speed 1.
4. Add sea salt and pepper, then blend 2½ min/speed 5-10, increasing speed gradually from 5 to 10 over the first 10 seconds. Serve in warmed soup bowls.

Janie’s Tips

1. If using frozen courgettes, allow to partially defrost approx. 20 minutes, then cut in 3 cm pieces; in step 2, chop courgettes 10 sec/speed 6, then cook 8 min/Varoma/speed spoon.
2. The amount of sea salt used in this recipe is based on using salt free chicken stock.
3. This soup is gluten free, egg free and nut free – please ensure all your ingredients are free from gluten and/or eggs and/or nuts if required.
4. For vegetarians, use vegetable stock instead of chicken stock.
5. For vegans, use olive oil instead of butter, and use vegetable stock instead of chicken stock.
6. For dairy free, use olive oil instead of butter.