Courgette, chickpea and pea soup recipe

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2 tbsp olive oil

2 large courgettes, thinly sliced

800ml hot vegetable stock

1 x 400g chickpeas, tin drained and rinsed

200g frozen peas, with a few reserved as garnish

4 tbsp Vegan basil pesto, with a few defrosted peas reserved as garnish

Sea salt and freshly ground black pepper, plus extra to garnish

Heat the oil in a large saucepan over a high heat. Add the courgettes and cook for 4-5 minutes, until softened.
Add the stock and simmer for 8-10 minutes, until the courgettes are fully cooked.
Stir in the chickpeas, frozen peas and pesto and cook for one minute.
Blend until smooth with a hand-held blender and season to taste.
To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas.

Per Serving: 170kcals, 10g fat (2.9g saturated), 19.1g carbs (7g sugars), 6.8g protein, 5.8g fibre, 0.712g sodium

Recipe and image from No Fuss Vegan by Roz Purcell, published by Penguin Ireland

Courgette, chickpea and pea soup