Soup is one of my key staple lunches throughout the year – particularly in winter, but even in the warmer months too. This pea and courgette soup has stood the test of time, and has always garnered glowing feedback from guests – even those who claim not to like peas (me included at times!).
It is quick and easy to make, and only needs a few ingredients. The halloumi croutons add a squeaky, salty deliciousness to proceedings, but are optional if you don’t happen to have any to hand.
Read the original article on Balance Garden.
Ingredients
1 medium onion, diced
2 medium courgettes (approx 500g), halved lengthways and sliced
500 millilitres vegetable stock
300g frozen peas
1 tablespoon olive oil
200g halloumi
Pesto to drizzle (optional)
Instructions
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Heat the oil in a pan over a medium heat and add the onions. Fry until soft and translucent.
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Add the courgette and fry for a couple of minutes.
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Add the stock. Bring to the boil and simmer for around five minutes, until the courgette is just cooked.
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Add the peas. Bring to the boil again, then simmer for around three minutes until the peas are cooked, but still a vibrant green.
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Either transfer to a blender or use a hand blender to liquidise. Season to taste.
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Just before serving, heat a non-stick frying pan over a medium heat. Cut the halloumi into 1 cm slices and sear until each side is golden brown. Remove and cut into bite-sized pieces.
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Serve the soup with the halloumi on top and a drizzle of pesto.