Courgette, Chickpea and Pea Soup

Roz Purcell


2 tbsp olive oil

2 large courgettes, thinly sliced

800ml hot vegetable stock 

1 x 400g tin of chickpeas, drained and rinsed, with a few reserved as a garnish

200g frozen peas, with a few reserved as a garnish

4 tbsp vegan basil pesto, plus extra to garnish

Sea salt and freshly ground black pepper


Heat the oil in a large pot over a high heat. Add the courgettes and cook for 4 – 5 minutes until softened. 

Add the Stock and simmer for 8 – 10 minutes, until the courgettes are fully cooked. 

Stir in the chickpeas, frozen peas and half the pesto and cook for one minute. 

Blend until smooth with a hand-blender and season to taste. 


To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas.