Happy Friday Piglets! To keep the cold at bay here is a warming in season soup recipe to keep you busy this weekend...
Deliciously fresh and light taste with courgettes & potatoes being at their peak. This soup will be a great crowd pleaser and tastes INCREDIBLE with some lovely fresh bread (which I definitely bought because I’m sorry but I don't have time to make that too… maybe lockdown 2.0 will provide the time eh Boris?!) Find the recipe below and make sure you checkout our last blog post ‘Sense & Seasonality' for more peak ingredients and some other fab recipes this autumn.
Courgette, Pea, Potato & Basil Soup
2 cloves of garlic
2 large courgettes
8 medium potatoes
1 litre veggie stock
Salt & pepper
Start by roughly chopping the courgette and then place them into a roasting tin. Season with basil and black pepper. Drizzle with olive oil and give it a good mix together. Roast in the oven for 20mins at 180 degrees C
While the courgette is roasting, chop the onion and two cloves of garlic. Fry these in a large pan until soft.
Peel and chop the potatoes into chunks. Add these to the softened onion. Season with salt & pepper, stir together & fry for 5ish mins or so.
Add 1 litre of veggie stock to the potato & onion mix.
Once the courgettes have roasted and are soft, add them to the soup in the pan. Add the peas and simmer for 10-15 mins until the potatoes are soft. Keep seasoning with basil, salt and pepper as needed and stir every so often.
Once the potatoes are soft either blend up the soup or leave chunky.
Happy eating piglets!!
Step by step pics: