Soup Season- Courgette & Pea Soup

I fear we have now passed over the pretty part of autumn and have entered the thick of cold dark and rainy season. It’s inspired me to search the cupboards for soup ingredients, as there is pretty much nothing I would prefer on a cold rainy day than a hot bowl of soup, snugly slippers, and a thick sweater. I am a midwest girl after all…Given the cold and the wet and the yuck we are also in full force cold season, where there is always a little person at school or daycare coughing or snotting everywhere, and somehow my girls (sweethearts that they are) tend to always befriend that sad little tot, dragging the cold home with them.  Huh, I’ve actually just had the realisation that perhaps THEY are in fact sad little snotty tots….  Sorry other kids and parents out there!

DSC_0581In the hopes of bumping up the vitamins a bit to try to ward off one or two of the half dozen colds we will likely be experiencing, and simultaneously fulfilling the deep need for comfort that soup brings, I’ve been making a variety of vegetable-based soups as a part of our weekly meal rotation. We tend to like the thicker soups around here. Less broth hopefully means less mess (not that I don’t love a good broth) plus the mother in me knows I can get away with adding so many more green veg varieties if it all gets blended together in the end! These types of soups tend to be eaten by way of a thick slice of buttered wholewheat bread, dunked until it’s become somewhat of a soggy mess, then shoveled in.

This soup was easy and delicious and comes highly recommended. The peas make it subtly sweet whilst the onion, garlic and butter combination make it unbelievably comforting.  And the pretty green is a nice bright contrast to the grey and dark outside.DSC_0576

Courgette & Pea Soup

2 tbsp oil + 1 tbsp butter

1 white onion, finely diced

2 cloves garlic, peeled and finely diced

500g courgette, roughly chopped

1 cup frozen peas

2 cups vegetable stock

salt and pepper to taste


In a large pot add your butter and olive oil until melted. Next sweat your onion for five minutes or so, then add your garlic and stir occasionally until softened. Throw in your chopped courgette and saute until soft (approx 8-10 minutes).

Add stock and peas and simmer for 15 minutes. Blend in a stand up blender or with a hand held one if you have it.  Season with salt and pepper and serve.



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