Healthy Vegan - Zucchini, Broad Beans, Peas and Mint Soup

I am giving my readers advance warning, that the next few blog posts for the next few weeks will be packed with courgette aka zucchini recipes.

So if you have an aversion to this mild, yet versatile vegetable then don't visit - but let me tell you there will be sweet and savoury zucchini recipes, some new, some interesting and some traditional.

Here is the first of many...Zucchini, Broad Beans, Peas and Mint Soup - all the fresh green ingredients have been grown in my garden plot and were picked at the weekend.  

I know its warm, so why on earth would I make soup?



I just fancied something light and its been a while since I made a zucchini soup. I have to admit, I did not enjoy it as much on the day it was made, preferring it a day or two later when the flavours improved, still it made for a lovely summer soup, one to eat with a spoon from a bowl or from an mug if you want to sit in the garden and slurp, watching the bees sneaking in and out of nasturtium flowers. 

I am sharing  this Zucchini Soup with Kahakai Kitchen and  The Big Sweet Tooth and administrated by Lisa's Kitchen
Zucchini, Broad Beans, Peas and Mint Soup
Serves 4
Ingredients
2 tablespoons olive oil
4 courgettes, sliced
2 cloves garlic, minced
1 handful of fresh mint leaves,
11/2 - 2 pints vegetable stock
100grams fresh or frozen peas
100grams broad beans, fresh or frozen
Method
Heat oil in a pan, add the courgettes and saute for 10 minutes for the liquid to be released, then stir in the garlic and saute for a few minutes, before stirring in the mint leaves and pouring in the stock and bringing to a gentle simmer, reduce the heat and cook for 20 minutes or until the courgettes begin to collapse.
Turn off the head and then with a hand blender, blitz to a puree.
Turn the heat back on, stir in the peas and broad beans and bring to gentle simmer, allow to cook until the peas and broad beans become soft.
Taste and adjust seasoning if necessary.
Enjoy