Zucchini, Pea and Basil Soup

 Ingredients:

5 tablespoons olive oil (plus extra to serve)

1 head of garlic, cloves separated and peeled

6 zucchini, chopped into 1 1/4 inch thick slices

salt and black pepper

1 quart of vegetable stock

2 cups water

4 1/2 cups (500 grams) of frozen peas

2 1/2 cups (50g) of basil leaves

7 ounces of feta

1 lemon zested

Directions

Put the oil into an extra-large saucepan and place over medium-high heat. add the whole garlic cloves and fry for 2-3 minutes, stirring frequently, until they are golden. Add the zucchini, 2 tsp of salt and plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with the water, and bring to a boil over high heat. Cook for 7 minutes until the zucchini are soft but still bright green. Add the peas, stir through for 1 minute, then add the basil. Remove from heat and using an immersion blender, blitz until the soup is smooth and vibrant green.

When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of olive oil.