About this recipe
This recipe is quick and easy to knock-up as a great lunch or dinner option and requires very few ingredients.
Natural yoghurt can be a great way of giving dishes a delicious, creamy texture and when using dairy-based milk it can provide a source of protein, fat, calcium and vitamin D.
Many dairy free milks are also fortified with vitamins and minerals to help provide some of these nutrients in the diet as well.
I love having this soup chilled for lunch on a hot day with some crusty brown bread.
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- 400g Courgettes, sliced into 1cm thick slices
- 200g Frozen peas
- Vegetable stock
- 200g Natural yoghurt / plant based yoghurt (unsweetened)
- Squeeze of lemon
- Salt and pepper
- Handful of fresh herbs such as basil or dill
Put a medium sized sauce pan on high heat and add in the vegetable stock and courgettes.
Allow to cook for around 5 minutes until the courgettes are soft. Then add in the peas and a few grinds of pepper and cook for a further 2 minutes.
Remove from the heat and allow to cool.
Once cool, blitz in a food processor or by using a hand blender. Once smooth, add in the yoghurt, along with a squeeze of lemon and the fresh herbs. Blitz again until smooth. Taste the soup and adjust the seasoning and adding a little more herbs of lemon juice if needed.
Serve chilled with a drizzle of olive oil and some crusty bread.