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