Zesty Summer Pea Soup

Splash of olive oil
1 brown onion
1 leek
1 courgette
small bag frozen peas
fresh herbs – mint, parsley, dill
2 cloves garlic
vegetable boullion or stock
Soya milk, cream (or milk / cream of your choice)
Squeeze of lemon juice

1. 1. Roughly chop onion, leek and courtgette
   2. Gently fry off onions and garlic in a large saucepan until translucent
   3. Add leek and courgette and fry for another couple of minutes until beginning to soften
   4. Add 1 pint vegetable stock and simmer for a few minutes
   5. Turn off heat and add frozen peas and chopped fresh herbs – I like to use a small handful of each of those listed above but you can just use mint if you prefer.
   6. Once peas have defrosted and you can stir everything up in the pan easily, blitz the mixture until really smooth
   7. Once you’ve got it silky smooth, you can add the milk and/or cream until you reach your desired consistency. I like this soup to be reasonably thin as it feels more summery this way.. we have plenty of wintery days for thick & chunky soups!
   8. Squeeze in your lemon before serving – along with salt and pepper to taste.