# Zucchini, pea, and basil soup

**Chef:** Sneha  
**Cookbook:** Simple  
**Potluck Date:** 23 February 2025  

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**Serves:** eight  
**Book page:** 98  

## 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

## Method

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 1 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.

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