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.

photo: Wave tableware with the dimples s+p shakers. Buy unique tableware at our online store.

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 3 minutes.

Blend into a smooth soup.

Serve topped with feta and lemon zest and a drizzle of olive oil.

Yum!

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.

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