2 large white onions, finely diced
3 cloves garlic, minced
2 celery sticks, fine diced
4 green courgettes, finely sliced
300ml veg stock, hot
300g frozen garden peas
To garnish (optional)
Mint leaves, finely sliced
Pre-heat the oven to 180 degrees (fan).
Add the onions, garlic & celery to a saucepan with 1 tbsp rapeseed oil. Sweat down over a medium heat for about 10 mins until soft and cooked through. Do not allow the vegetables to colour.
Meanwhile lay the courgettes sliced evenly on a non-stick or lined baking tray. Drizzle with 1 tbsp rapeseed oil, season with salt & pepper and bake in oven for 10 mins until soft. Remove from the oven.
Add the courgettes, along with vegetable stock & garden peas, to the saucepan containing the cooked onions, garlic and celery.
Simmer for about 5 minutes until the peas have cooked.
Allow the soup to cool slightly, then blend with a hand blender.
Chill as quickly as possible (ideally in a large bowl over ice).
Split between soup bowls & garnish with a drizzle of buttermilk, pesto & some finely sliced mint.