This pea, courgette and kale soup recipe was inspired by the ‘best ever pea recipes‘ in the Guardian’s Cook supplement the other week. It was the cover recipe and just looked so delicious and green and healthy we had to try it. We did change it slightly – I had mine one day with chorizo, as recommended in the Guardian, and one day as a vegetarian soup. Both ways it was delicious.
- 1 tbsp olive oil
- 1 apple, peeled, cored and diced
- 200g tenderstem broccoli, diced
- 1 courgette, diced
- 200g frozen peas
- 3 handfuls of kale, finely chopped
- 500ml vegetable or chicken stock
- Salt and pepper to taste
- 50g chorizo, sliced
- Handful of pine nuts
Step one: Heat the olive oil and add in the apple for a couple of minutes before adding in the broccoli. Cook for 2-3 minutes and then add in the courgette, peas and kale. Stir for a few minutes.
Step two: Add the stock and bring to a simmer. Then cover and cook until everything is soft.
Step three: Blitz the soup until smooth.
Step four: (Optional): Fry off the chorizo in a little bit of olive oil until nice and browned on the outside, then throw in the pine nuts for the last minute or so. Add a few sticks of chorizo and a spoonful of pine nuts and the lovely chorizo oil to the top of your bowl of soup.