When courgettes are abundant in the garden and farmers’ markets, this vibrant green pea and courgette zucchini soup is a great way to use up some of the bounty. I also like to freeze several of my home grown courgettes (Italy, Canada, USA and Australia know them as zucchini) cut in handy 3 cm chunks, as serving this lovely warming soup in the middle of winter is a real winner, bringing a bright fresh taste of summer. Actually, I created this soup recipe as a December birthday gift for a friend who requested I use her two favourite ingredients, and she was delighted with the result!
I like to use homemade chicken stock which adds a lovely depth of flavour and helps make this soup beautifully nourishing. If you’re cooking for a vegetarian or vegan, or for special dietary needs, see my tips below the recipe for simple adaptations.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Chop onions and butter 10 sec/speed 4, then sauté 4 min/Varoma/speed spoon.
- 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.
- Add stock and frozen green peas then cook 10 min/90°C/speed 1.
- 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.
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