COURGETTE, PEA + BASIL GREEN SOUP - AYURVEDIC RECIPE

Serves 5

Ingredients:

3 courgettes

2 carrots

4 celery sticks

250g frozen peas

1tbsp white miso paste

30g basil

2 tbsp coconut oil

1tsp salt

1tsp pepper

1tsp cider vinegar

This soup was created for an Ayurvedic retreat, omitting pungent flavours such as onion + garlic, and replacing them with flavours that offer more grounding qualities. The white miso paste is a substitute for getting depth of flavour without using these things.

Chop celery, add to a pan with the coconut oil and soften for a few minutes, then add the carrots (roughly chopped) for another 2 minutes.

Roughly chop the courgettes, add to the pan for 2 minutes with salt + pepper, then cover with hot water and bring to the boil until all veg has softened and cooked through.

Add the peas for a couple of minutes until soft, then add basil and turn off the heat.

Leave to cool slightly before whizzing up with a stick blender, you don’t want this too hot incase it splashes. Season with cider vinegar, and more salt / pepper / cider vinegar / miso paste if you need.

Garnish soup with some fresh avocado slices and serve with roasted veggies. I used radishes, purple carrots and turnips (for the flavours but also I love the white / pink / purple colour theme. :D )