Courgette & basil soup

This soup is one of my favourites in the summer when the courgettes are plentiful – it’s really quick to make, full of nutritious green veg, kids love it (or at least mine do!), and it’s vegan.

Courgette and basil soup

  • Servings: 6
  • Difficulty: easy
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  • Generous glug of vegetable oil 
  • 8 cloves garlic, peeled, crushed and roughly chopped 
  • 2 courgettes, roughly chopped into bite-size pieces 
  • 300g frozen petit pois 
  • 200g spinach leaves, washed 
  • 1.4 ltrs vegetable stock 
  • 30g basil leaves 
  • Salt and black pepper 
  • Good quality extra virgin olive oil to serve


  1. Heat the vegetable oil in a large saucepan, then add the garlic and saute it over a medium heat, stirring frequently, until softened and aromatic.
  2. Add the courgette and saute for a few minutes longer, before adding the frozen peas, followed by the stock, and the spinach leaves. Bring it to the boil, then reduce the heat and simmer for about 5 minutes until the courgette is tender. 
  3. Remove it from the heat, add the basil and then puree either in a liquidiser or with a stick blender until smooth.
  4. Season well with salt and black pepper. Serve piping hot, with a good drizzle of extra virgin olive oil over each serving.