Homemade Courgette, Pea and Basil Soup

This recipe for roasted courgette, pea and basil soup (The Veg Space) is super-simple to make, affordable and tasty with fresh bread.

Why Make This Recipe?

It’s not just cheap and filling, but all the ingredients are affordable and easy to find.

Food Safety Tips

Avoid courgettes that are wrinkled or have yellow skin or black spots. Store in the fridge. Choose organic to avoid cross-pollinated seed batches that carry a toxin (Tim Dowling writes how he poisoned himself with homegrown courgettes). Keep this recipe away from pets, due to onion, garlic and salt.

Ingredients Needed?

Very simple affordable ones: onion, garlic, salt, peas and basil!

Courgettes (called ‘zucchini’ in North America) are quite popular in England, especially for Mediterranean recipes like ratatouille. Related to squash, the smallest courgettes tend to be most tasty (if not harvested, they grow into marrows).

Like Making Soup?

If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back.

Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.

How to Recycle Empty Tins

Before recycling, always pop the lid inside the tin (or pop the ring-pull over the hole). This stops wildlife getting trapped, if they came across them.

Compost Food Scraps?

Unless you’re an expert composter, avoid composting acidic scraps (onion, garlic, leeks, shallots, chives, tomatoes, citrus, rhubarb) as this could harm compost bin creatures. Just bin them, to break down naturally.

Peaceful Politics in Action!

Making your own homemade soup is a peaceful political act! Every meal you make with natural plant-based ingredients and seasonal produce, is helping to create a country where nutritious food matters. Is affordable to everyone – and tastes good too!