I love the colour of this soup! Another wonderful recipe from my SIMPLE book by Ottolenghi. The feta cheese has just the right salty tang to mix with the vegetable flavours. I have to say this cookbook is turning out to be a real gem 🙂
Sorry this post is very brief, I’m in the process of redesigning my website, so hopefully it will go live this month.
Wave tableware with the dimples s+p shakers.
RECIPE: (serves 8, which is a lot of soup, sometimes I make half)
5 tablespoons olive oil
1 head of garlic, peeled
6 zucchini, chopped in to slices
salt and pepper
1 liter (1 quart) vegetable stock
500 ml. (2 cups) water
500 gr. frozen peas (4 cups)
50 gr. basil leaves (2 1/2 cups)
200 gr. feta cheese, cut into 1 cm. pieces (7 oz.)
1 teaspoon lemon zest
Sauté the garlic with the olive oil for 2-3 minutes.
Add the zucchini with salt and pepper and fry another 3 minutes, stirring to brown on all sides.
Add stock and water and bring to a boil.
Cook the zucchini ~ 7 minutes until soft.
Add the peas and basil and cook another minute.
Blend into a smooth soup.
Serve topped with feta and lemon zest and a drizzle of olive oil.
This is a fast and easy soup to make, though I still find it funny that Ottolenghi thinks 10 ingredients or less is “simple”. The combined greens from the zucchini, peas and basil make a wonderful coloured and flavoured soup.