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.
1 medium onion, diced
2 medium courgettes (approx 500g), halved lengthways and sliced
500 millilitres vegetable stock
300g frozen peas
1 tablespoon olive oil
Pesto to drizzle (optional)
Heat the oil in a pan over a medium heat and add the onions. Fry until soft and translucent.
Add the courgette and fry for a couple of minutes.
Add the stock. Bring to the boil and simmer for around five minutes, until the courgette is just cooked.
Add the peas. Bring to the boil again, then simmer for around three minutes until the peas are cooked, but still a vibrant green.
Either transfer to a blender or use a hand blender to liquidise. Season to taste.
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.
Serve the soup with the halloumi on top and a drizzle of pesto.