Pea and Courgette Soup
When the days are darker and you are wanting more comforting foods, try making this wonderfully bright green pea and courgette soup. You could serve as a light lunch or starter.
4 large courgettes, chopped into 3cm chunks
3 garlic cloves, crushed
2 tbsp coconut oil
200g frozen peas
1 small lime, zested and juiced
Large handful fresh parsley, roughly chopped
400ml can coconut milk
Preheat the oven to 180C.
Place the courgettes onto a baking tray with the garlic and spread the coconut oil over the top. Bake them for 5 mins, then toss and return to the oven for a further 25-30 mins until soft but not overcooked.
Steam the peas for 3-4 minutes until soft.
Add the lime zest and juice, parsley, coconut milk, and water to a blender.
Add the cooked courgette and blitz the mixture together.
Add the peas and blitz again until you reach the consistency you want – how smooth you want the soup is up to you.
Heat the soup in a pan for 5 minutes on medium heat and serve.