Zesty Pea, Courgette and Coconut Soup

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This soup makes me happy! The lime and chilli give it such a fresh, zesty taste it honestly puts a smile to my face especially when (bar the coconut) the ingredients are all UK grown. Adapted from Rachel Kelly and Alice Mackintosh’s amazing ‘Happy Kitchen’ – Thank you Rachel and Alice!

Ingredients

  • 400 ml tin of coconut milk
  • 250 grams frozen garden peas
  • 5-6 medium sized courgettes
  • 1-2 limes preferably unwaxed
  • 1 green chilli chopped
  • 1 tbsp coconut oil
  • 2-3 garlic cloves peeled and chopped
  • Parsley: 1 large handful fresh parsley
  • Seasalt and pepper to season
  • Optional: dried chilli flakes for extra spice
  • Optional: handful of pumpkin seeds to toast

Method

  1. Preheat the oven to 180C.

  2. Limes:
    I prefer two for an extra zing, but simply use one for a more subtle taste.
    If you have a juicer simply chop the limes and process in the juicer, using the juice and discarding the pulp.
    If you don’t have a juicer, squeeze the juice from the lime and grate off the zest.
    Juicing Tip: Put the pulp through twice to get extra juice.

  3. Chop the courgettes into 4cm chunks

  4. Add the coconut oil to a large baking tray and place in the oven until the oil has melted.

  5. Add the chopped courgettes to the baking tray and place in the oven.

  6. Steam the green peas and place to one side

  7. After 10 minutes take the baking tray out, turn the courgette pieces over and add the garlic and chilli. leave in the oven for a further 10 minutes or until the courgette pieces are soft.
    NB: Garlic won’t need any more than 10 minutes.

  8. Empty the coconut milk into a large saucepan, add the lime juice and zest, the peas and any seasoning.
    Tip: For a greener, thinner soup start off using half of the coconut milk and add more to taste.

  9. Add the courgettes, garlic and chilli to the pan

  10. Add the courgettes to the pan, mix everything together and blend using a hand blender.
    Tip: Don’t blend everything, it looks nicer with a few peas and courgette pieces.
    Tip Two: For a greener look add more parsley and less coconut milk.

  11. Serve in bowls with chopped parsley and toasted pumpkin seeds sprinkled on top.

  12. This makes 4-6 portions