Green Pea and Courgette Zucchini Soup

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.

ACTIVE TIME 10 MINUTES

TOTAL TIME 25 MINUTES

SERVES 6 PEOPLE

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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.
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