Happy Kitchen recipe: Zingy courgette, pea and coconut soup

This soup is quick, fresh and flavoursome and sure to tickle my taste buds, which are somewhat shy when I am low. There is plenty of protein in the peas, while the parsley, lime and courgette all boost the appetite. Coconut milk is a nice alternative to dairy, but you could use full-fat milk, cream or crème fraîche if you prefer.

– Serves 3 –

8 large courgettes
1 green chilli, deseeded and roughly chopped 3 garlic cloves, roughly chopped
2 tablespoons coconut oil
200g fresh or frozen peas
Juice and zest of 1 large lime
Large handful of fresh parsley
400ml tin coconut milk

1. Preheat the oven to 180°C.
2. Roughly chop the courgettes into 4cm chunks.

3. Place them on a baking tray with the chilli and garlic.

4. Melt the coconut oil in a pan or in the oven, and then spread it evenly over the courgettes.

5. Bake them for 20 minutes, or until they are soft but not overcooked, turning them once halfway through.

6. Steam the peas until they are soft. This will take longer if they are fresh.

7. Tip the lime juice and zest, parsley and coconut milk (shake well before opening the tin) into a large saucepan. I start by adding three-quarters of the tin, and then add the rest if I want a smoother soup.

8. Add the cooked courgettes to the pan and use a hand blender to blitz everything together. Then add the peas and blitz again. How smooth you want it is up to you, but we prefer it with a few lumps and bumps.

I hope you found this blog post helpful in some way and I’m always keen to hear your thoughts - let me know over on Twitter @RachelKellyNet

Recipe from The Happy Kitchen: Good Mood Food by Rachel Kelly and Alice Mackintosh (RNutr).