Courgette, pea and mint soup

Sometimes I feel like a good healthy cleansing soup.  This recipe is adapted from one of my Mum's.  I like to make my own stock for this.  Don't be put off - its easy peasy and takes less than 30 seconds.  Honestly, you just throw a few things in a pot and cook them gently for 30 minutes, then strain through a sieve.  Making your own stock ensures that you control exactly what goes into your soup, making it even more nutritious and delicious.  It also ensures this soup is vegan and gluten free.

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Ingredients

For the stock
1 litre of cold water
1 carrot
a few cloves
a handful of parsley
the very green tops of a couple of leeks (the bits you would probably discard)
A handful of peppercorns
a stick of celery

For the soup
1 onion, finely chopped
3 large courgettes, cut in half lengthways and then sliced
1 tbsp sunflower oil
Just under 1 litre strained stock (which is what your stock will be once its cooked)
2 cups of frozen peas
Leaves from a sprig of mint

Makes about 8 portions

Vegan

Gluten Free

Method

1. Make the stock by putting all the ingredients in a large saucepan, cover with a lid and put on a low heat for 30 minutes.  Turn the heat off and leave to stand for another 15 - 30 minutes.  Strain into a jug through a sieve

2. Rinse the saucepan and heat the oil.  Fry the courgette and onion in the oil on a gentle heat for no more than 2 minutes.  Stir constantly.

3. Add the stock to the pan and turn up the heat.  Once the stock is almost coming to the boil stir in the peas.  Do not let the soup boil but let it get quite hot, then turn down the heat and simmer gently for no more than 3 minutes.

4. Add the mint leaves.  Remove from heat and put the soup in a blender or blend using a hand blender.  Return to the heat and heat gently.  Do not boil.

5. Serve with hot crusty bread.

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