Creamy Pea Soup with Courgette, Feta & Mint

Ingredients

• 600 gfrozen peas
• 1 pccourgette — approx. 300 g
• 1 pcyellow onion — medium
• 2 clovesgarlic
• 700 mlvegetable stock
• 100 mlcooking cream
• 100 gfeta
• 15 gfresh mint
• 2 tbspolive oil
• ½ tspdried thyme
• black pepper
• salt — to taste

Method

1. 1

   Finely chop the onion, mince the garlic and dice the courgette.

2. 2

   Heat 1 tbsp olive oil in a soup pot and sauté the onion for 3 minutes.

3. 3

   Add garlic, courgette and thyme and cook for 4 minutes.

4. 4

   Add 500 g peas and 600 ml vegetable stock and simmer gently for 7 minutes.

5. 5

   Set aside a few mint leaves and add the rest of the mint.

6. 6

   Blend the soup until completely smooth.

7. 7

   Add 100 ml cooking cream. If necessary, add a maximum of 100 ml extra vegetable stock until the desired consistency is reached.

8. 8

   Add the remaining 100 g peas and heat for another 2 minutes.

9. 9

   Season with black pepper and a little salt if needed.

10. 10

    Divide the soup among four bowls.

11. 11

    Crumble the feta over it and garnish with the reserved mint, 1 tbsp olive oil and black pepper.