INGREDIENTS (for 8 people)
~ 75 ml olive oil, plus extra to add
~ 1 garlic bulb, cloves detached and peeled
~ approx. 6 courgettes, in 3 cm thick slices (1.3 kg)
~ 1 litre vegetable stock
~ 500 g frozen peas
~ 200 g feta, broken into 1-2 cm chunks
~ 1 lemon: grate 1 teaspoon of zest
~ salt and black pepper
- Put the olive oil in an extra-large saucepan and place over medium to high heat. Add all the garlic cloves and fry regularly, stirring for 2-3 minutes, until golden brown. Add the courgette, 2 teaspoons salt and plenty of pepper and fry for another 3 minutes, stirring until the courgette starts to brown. Pour the stock into the pan with 500 ml of water and bring the soup to a boil over high heat. Let it cook for 7 minutes until the courgettes are tender but also bright green.
- Add the peas and stir for 1 minute; add the basil. Remove the pan from the heat and mash the soup with a blender until smooth and bright green.
Divide the soup among eight bowls and sprinkle with feta and lemon zest. Finish off with freshly ground pepper and a drizzle of oil.
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