2019

COURGETTE, CHICKPEA AND PEA SOUP 

Serves 4

Ingredients

2 tbsp olive oil

2 large courgettes, thinly sliced

800ml hot vegetable stock 

1 x 400g tin of chickpeas, drained and rinsed, with a few reserved as a garnish

200g frozen peas, with a few reserved as a garnish

4 tbsp vegan basil pesto, plus extra to garnish

Sea salt and freshly ground black pepper

Method

Heat the oil in a large pot over a high heat. Add the courgettes and cook for 4 – 5 minutes until softened. 

Add the Stock and simmer for 8 – 10 minutes, until the courgettes are fully cooked. 

Stir in the chickpeas, frozen peas and half the pesto and cook for one minute. 

Blend until smooth with a hand-blender and season to taste. 

 

To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas. 

MAIN SPONSORS

If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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