Zucchini, pea, and basil soup

• servings: 8

Ingredients

5 tbsp/75ml olive oil, plus extra to serve

1 head of garlic, cloves separated and peeled

about 6 zucchini, chopped into 1¼ inch/3cm-thick slices (9 cups/ 1.3kg)

salt and black pepper

1 qt/1L vegetable stock

2 cups/500ml water

4¼ cups/500g frozen peas

2½ cups/50g basil leaves

7 oz/200g feta, broken into ½-¾ inch/1-2cm pieces

1 lemon, finely zested to get 1 tsp

Directions

1. Put the oil into an extra-large saucepan and place over medium-high heat. Add the whole garlic cloves and fry for 2-3 minutes, stirring frequently, until they turn golden. Add the zucchini, 2 tsp of salt, and plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with the water, and bring to a boil over high heat. Cook for 7 minutes, until the zucchini are soft but still bright green.

2. Add the peas, stir through for I minute, then add the basil. Remove from the heat and, using an immersion blender, blitz until the soup is smooth and vibrant green.

3. When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of oil.

Notes

A slightly heartier version of this soup-made with chicken stock and topped with pan—fried cubes of ham or pancetta—is also delicious.

The key to keeping a green soup as green and vibrant as can be is not to overcook it. Once the peas and basil have been added to the pan you want to remove it from the heat and blitz it straightaway.

This can be made 3 days in advance if kept in the fridge, and up to 1 month if frozen.