A vibrant green soup made with zucchini, sweet peas and plenty of fresh basil. Whole garlic cloves add depth, while crumbled feta, lemon zest and a drizzle of olive oil provide a bright, savory finish.
Servings: 8
Prep Time: About 20 minutes
Cook Time: About 15 minutes
Ingredients:
- 5 tablespoons olive oil, plus extra for serving
- 1 head garlic, cloves separated and peeled
- 6 zucchini, cut into approximately 1¼-inch-thick pieces
- 2 teaspoons salt, plus more to taste
- Freshly ground black pepper
- 1 quart vegetable stock
- 2 cups water
- 4½ cups (500 grams) frozen peas
- 2½ cups (50 grams) fresh basil leaves
- 7 ounces feta cheese, crumbled
- Zest of 1 lemon
Instructions:
- Heat the olive oil in an extra-large saucepan over medium-high heat.
- Add the whole garlic cloves and cook for 2–3 minutes, stirring frequently, until golden.
- Add the zucchini, 2 teaspoons salt and plenty of freshly ground black pepper.
- Cook for another 3 minutes, stirring frequently, until the zucchini begins to brown.
- Add the vegetable stock and water. Increase the heat to high and bring to a boil.
- Cook for approximately 7 minutes, until the zucchini is tender but still bright green.
- Add the frozen peas and cook for 1 minute.
- Stir in the basil and immediately remove the saucepan from the heat.
- Using an immersion blender, purée the soup until completely smooth and vibrant green.
- Taste and adjust the salt and pepper as needed.
- Ladle the soup into eight bowls. Top each serving with crumbled feta and lemon zest.
- Finish with freshly ground black pepper and a generous drizzle of extra-virgin olive oil.
Tip: Once the peas and basil are added, keep the cooking time very short. This helps preserve the soup's beautiful bright-green color and fresh flavor.
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