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Zucchini, Pea and Basil SoupĀ 

Zucchini, Pea and Basil SoupĀ 

One of our favorites from Ottolenghi Simple by Yotam Ottolenghi

Zucchini, Pea and Basil Soup 

(Makes 8 Servings)
5 Tbsp olive oil, plus extra to serve
1 head of garlic, cloves separated & peeled
about 6 medium zucchini, chopped into 1 1/4" slices (
salt & black pepper
1 gt vegetable stock
2 cups water
4 1/2 cups frozen peas
2 1/2 cups basil leaves
7 oz feta, broken into pieces
1 lemon, finely zested

Heat the oil in a large saucepan on a medium-high flame, then fry the garlic cloves
for two to three minutes, stirring often, until caramelized. Add the zucchini, two
teaspoons of salt and plenty of pepper, and fry for three minutes, stirring, until
starting to brown.


Pour in the stock and cold water, bring to a boil and cook on a high heat for seven to
ten minutes, until the zucchini is soft but still bright green. Add the peas, stir through
for a minute, then add the basil, turn off the heat and blitz smooth with a stick blender
(or in a blender).


To serve, spoon into bowls and top with the feta and lemon zest. Finish with a good
grind of black pepper and a final drizzle of

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