Coconut & Courgette Soup
A fresh and creamy soup made with courgettes, green peppers, peas and spinach. Light yet completely satisfying!
Ingredients
- 1 Courgette Chopped
- 1 Leek Thinly sliced
- 1 Green pepper Chopped
- 225g Spinach
- 150g Frozen peas
- 1 Can of coconut milk
- The zest & juice of 1 lemon
- 1 Can of chickpeas Drained
- 2 tbsp Sunflower seeds for garnishing You can use any seeds
Instructions
- Pre-heat the oven to 200 C. Heat the oil in a large saucepan, add the leek and cook until soft before adding the courgette and peppers. Let the vegetables cook for a few minutes then add the stock and coconut milk. Let this simmer for 10 minutes then add the spinach for one minute then blend the soup with a hand blender.
- Add the peas and place back over the heat for a few minutes until the peas have cooked squeeze the lemon and give it a stir.
- Drain the chickpeas and pour onto a baking sheet with the zest of half a lemon and a generous seasoning of salt and freshly ground pepper. Place in the pre-heated oven at 200°C for 10 minutes or so until golden brown, add the sunflower seeds to the baking sheet for the last 5 minutes for them to toast and turn colour slightly.
- Spoon your soup into bowls, sprinkle with the baked chickpeas and seeds then throw on few chilli flakes if you have them to hand. Enjoy!