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Serves 4

1 onion
3 cloves garlic
½ red chilli
2 medium courgettes
about 100g spinach (or spring greens)
all roughly chopped
25g butter
750ml vegetable stock (from bouillon powder is fine)
1 can chickpeas, drained
juice ½ lemon
small bunch each of coriander and mint

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Double the ingredients, make a large batch and freeze any leftovers. You may want to add some fresh herbs when defrosted to spruce it up a bit.

Courgette, Chickpea and Spinach Soup

A simple and fresh soup of courgette and spinach, we add chickpeas for extra thickness and just before blending threw in a load of mint and coriander and a squeeze of lemon juice to make it fresh and zingy. Finish off with a drizzle of good olive oil or a dollop of yoghurt.


Heat the butter in a large saucepan, sweat the onion, garlic and chilli for 5 or so mins until softened. Add the courgette and continue to cook for a few minutes until they take on some colour. Pour in the hot stock and bring to the boil. Add the chickpeas, and if using spring greens, you want to add them here. cover and simmer for 10-15mins.

If using spinach, add now and cook until the spinach is wilted (it will only take about 30s). Add the mint, coriander and lemon juice and blend immediately. Taste and check for seasoning, you might want to add a little extra lemon juice.

Serve with a drizzle of good olive oil or a dollop of yoghurt.

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