Courgette, pea and basil soup

Serves eight

• 75g olive oil
• 1 garlic
• 6 courgettes
• 0 black pepper
• 1 litre vegetable stock
• 500g frozen peas
• 50g basil leaves
• 200g feta
• 1 lemon

Step 1
Once you’ve added the peas and basil to this, take it off the heat and blitz it straight away.

Step 2
Heat the oil in a large saucepan on a medium-high flame, then fry the garlic cloves for two to three minutes, stirring often, until caramelised.

Step 3
Add the courgettes, two teaspoons of salt and plenty of pepper, and fry for three minutes, stirring, until starting to brown.

Step 4
Pour in the stock and 500ml cold water, bring to a boil and cook on a high heat for seven minutes, until the courgette is soft but still bright green.

Step 5
Add the peas, stir through for a minute, then add the basil, turn off the heat and blitz smooth with a stick blender (or in a liquidiser).

Step 6
To serve, spoon into bowls and top with the feta and lemon zest.

Step 7
Finish with a good grind of black pepper and a final drizzle of oil.